Physicochemical Properties related to Palatability Evaluations of Cooked Rice (I)

• 1 January 1969
• journal article
• Published by Japanese Society of Nutrition and Food Science in Eiyo to Shokuryo
• Vol. 22  (7) , 452-461
• https://doi.org/10.4327/jsnfs1949.22.452

Abstract

Keywords

• COOKED RICE
• PALATABILITY EVALUATIONS
• PHYSICOCHEMICAL PROPERTIES
• PROPERTIES RELATED
• RELATED TO PALATABILITY
• EVALUATIONS OF COOKED