CONSUMER PREFERENCE AND PROPERTIES OF RAW AND COOKED MILLED RICE
- 1 June 1981
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 12 (2) , 107-120
- https://doi.org/10.1111/j.1745-4603.1981.tb01225.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- INTERNATIONAL COOPERATIVE COMPARISON OF INSTRUMENT METHODS FOR COOKED RICE TEXTUREJournal of Texture Studies, 1981
- Modification of the Simplified Amylose Test for Milled RiceStarch ‐ Stärke, 1978
- 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