Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process

The textural qualities of cooked rice may be understood as a dominant property and indicator of eating quality. In this study, we evaluated the precision and sensitivity of a back extrusion (BE) test for the texture of cooked germinated brown rice (GBR) in a production process. BE testing of the tex...

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Detalles Bibliográficos
Autores principales: Kaewsorn, Kannapot, Maichoon, Pisut, Pornchaloempong, Pimpen, Krusong, Warawut, Sirisomboon, Panmanas, Tanaka, Munehiro, Kojima, Takayuki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453193/
https://www.ncbi.nlm.nih.gov/pubmed/37628089
http://dx.doi.org/10.3390/foods12163090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453193/
https://www.ncbi.nlm.nih.gov/pubmed/37628089
http://dx.doi.org/10.3390/foods12163090

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