One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer: Small-scale Rice-gel Preparation from Grains

Rice-gel prepared by the following three steps: rice grain cooking, shearing of the cooked rice, and cooling for gel formation, is expected as a novel food ingredient for modification of various food products such as bread and noodles. To meet the demand for high-throughput systems for research and...

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Detalles Bibliográficos
Autores principales: Matsuki, Junko, Sasaki, Tomoko, Yoza, Koichi, Sugiyama, Junichi, Maeda, Hideo, Tokuyasu, Ken
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Applied Glycoscience 2019
Materias:
Regular Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8367638/
https://www.ncbi.nlm.nih.gov/pubmed/34429689
http://dx.doi.org/10.5458/jag.jag.JAG-2019_0009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8367638/
https://www.ncbi.nlm.nih.gov/pubmed/34429689
http://dx.doi.org/10.5458/jag.jag.JAG-2019_0009

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