Modelling of brown rice and limited-water cooking modes and its potential use for texture prediction

✍ Scribed by Briffaz, A.; Bohuon, P.; Méot, J.M.; Pons, B.; Matencio, F.; Dornier, M.; Mestres, C.

• Book ID: 124104590
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 625 KB
• Volume: 141
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2014.05.008