✦ LIBER ✦

Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage

✍ Scribed by Shifeng Yu; Ying Ma; Da-Wen Sun

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF LOW- AND ULTRALOW-TEMPERATURE

✍ SHIFENG YU; YING MA; XI-QUN ZHENG 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 659 KB

Starch Retrogradation and Texture of Coo

✍ A.A. Perdon; T.J. Siebenmorgen; R.W. Buescher; E.E. Gbur 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 130 KB

Impact of amylose content on starch retr

✍ Shifeng Yu; Ying Ma; Da-Wen Sun 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 138 KB

INFLUENCE OF PARBOILING AND FREEZING CON

✍ JUN H. LEE; R. PAUL SINGH 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 759 KB

Impacts of Low and Ultra-Low Temperature

✍ Shifeng Yu; Ying Ma; Xiqun Zheng; Xiaolan Liu; Da-Wen Sun 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 483 KB

INFLUENCE OF GLASS TRANSITION TEMPERATUR

✍ CHUAN-LIANG HSU; DENNIS R. HELDMAN 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 300 KB