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KINETIC STUDIES ON COOKING OF RICE

✍ Scribed by UANICHI SUZUKI; KIYOSHI KUBOTA; MANABU OMICHI; HIDEAKI HOSAKA

Book ID
108801530
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
443 KB
Volume
41
Category
Article
ISSN
0022-1147

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Quick-cookig rice was produced by soaking milled short grain rice in water and water containing 1% and 3% of a 1 : I mixture of sodium citrate and calcium chloride with two soaking periods (15 and 30 min at room temperature). The soaked samples were cooked in an autoclave at 121 "C and 0.147 MPa pre