Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice

✍ Scribed by Lyon, Brenda G.; Champagne, Elaine T.; Vinyard, Bryan T.; Windham, William R.; Barton, Franklin E.; Webb, Bill D.; McClung, Anna M.; Moldenhauer, Karen A.; Linscombe, Steve; McKenzie, Kent S.

• Book ID: 111933324
• Publisher: AACC International (American Association of Cereal Chemists)
• Year: 1999
• Tongue: English
• Weight: 118 KB
• Volume: 76
• Category: Article
• ISSN: 0009-0352
• DOI: 10.1094/cchem.1999.76.1.56