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Indicators of eating quality for non-waxy rices

✍ Scribed by Consuelo M. Perez; Bienvenido O. Juliano


Publisher
Elsevier Science
Year
1979
Tongue
English
Weight
536 KB
Volume
4
Category
Article
ISSN
0308-8146

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πŸ“œ SIMILAR VOLUMES


Eating quality indicators for waxy rices
✍ Consuelo M. Perez; Cynthia G. Pascual; Bienvenido O. Juliano πŸ“‚ Article πŸ“… 1979 πŸ› Elsevier Science 🌐 English βš– 306 KB
Spaghetti cooking quality of waxy and no
✍ Linda A Grant; Douglas C Doehlert; Michael S McMullen; Nathalie Vignaux πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 108 KB

## Abstract Quality attributes of waxy durum wheat (__Triticum turgidum__ L), milled semolina and cooked spaghetti were examined and compared with those of two non‐waxy durum cultivars. With the exception of kernel hardness, wheat quality characteristics were similar for both waxy and non‐waxy duru

Steeping-induced physicochemical changes
✍ Sung Bin Cho; Hyun-Joo Chang; Hye Young L Kim; Woo Jung Kim; Hyang Sook Chun πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 334 KB

## Abstract The influence of water‐steeping periods (0 to 15 days, 25 Β°C) on the physicochemical properties of raw waxy rice in relation to the __yukwa__ quality was investigated. The moisture contents in waxy rice and reducing sugar in its steeping medium were increased, while contents of protein