NDLI: SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES

Content Provider	Scilit
Author	Srisawas, Weena Jindal, Vinod K.
Copyright Year	2007
Description	Journal: Journal of Texture Studies
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4603.2007.00084.x/pdf
Ending Page	41
Page Count	21
Starting Page	21
e-ISSN	17454603
DOI	10.1111/j.1745-4603.2007.00084.x
Journal	Journal of Texture Studies
Issue Number	1
Volume Number	38
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-02-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Texture Studies Agriculture and Animal Production Cooked Rice Cooking Method Physicochemical Properties Rice Eating Quality Sensory Evaluation
Content Type	Text
Resource Type	Article

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SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES