INTERNATIONAL COOPERATIVE COMPARISON OF INSTRUMENT METHODS FOR COOKED RICE TEXTURE
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 12 (1) , 17-38
- https://doi.org/10.1111/j.1745-4603.1981.tb00533.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Indicators of eating quality for non-waxy ricesFood Chemistry, 1979
- Modification of the Simplified Amylose Test for Milled RiceStarch ‐ Stärke, 1978
- THE TERMINOLOGY OF FOOD TEXTUREJournal of Texture Studies, 1974
- A gel consistency test for eating quality of riceJournal of the Science of Food and Agriculture, 1973
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955