Structural, textural, and thermal properties of freeze-thawed quick-frozen cooked rice PSB Rc 18 (Oryza sativa L.)

Structural, textural, and thermal properties of freeze-thawed quick-frozen cooked rice PSB Rc 18 (Oryza sativa L.)

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The study characterized the quality properties of freeze-thawed quick-frozen intermediate amylose cooked rice PSB Rc 18 (Oryza sativa L.). Scanning electron microscopy (SEM), texture profile analysis (TPA), and differential scanning calorimetry (DSC) were employed to monitor structural, textural, an...

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Detalles Bibliográficos
Autores principales: Dollete, Una Grace M. (Autor), Azanza, Maria Patricia V. (Autor)
Formato: Analytics
Lenguaje:English
Publicado: 2020.
Materias:
Food science and technology.
Freeze-thaw cycle.
Frozen rice.
Intermediate amylose.
Oryza sativa l.
Retrogradation.
Acceso en línea:https://forms.gle/KZjBv7aRtY6jiL5E9