INTERNATIONAL COOPERATIVE TEST ON TEXTURE OF COOKED RICE
- 1 December 1984
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 15 (4) , 357-376
- https://doi.org/10.1111/j.1745-4603.1984.tb00392.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- MAJOR FACTORS AFFECTING COOKED MILLED RICE HARDNESS AND COOKING TIMEJournal of Texture Studies, 1983
- INTERNATIONAL COOPERATIVE COMPARISON OF INSTRUMENT METHODS FOR COOKED RICE TEXTUREJournal of Texture Studies, 1981
- International Cooperative Testing on the Amylose Content of Milled RiceStarch ‐ Stärke, 1981
- TEXTURE MEASUREMENT OF COOKED RICE AND ITS RELATIONSHIP TO THE EATING QUALITYJournal of Texture Studies, 1979
- Indicators of eating quality for non-waxy ricesFood Chemistry, 1979
- 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