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Modelling the physical properties change of canned glutinous rice porridge during cooking
In this study, we modeled the water absorption, softening and shear viscosity change kinetics of canned rice porridge during cooking as well as estimated the thermodynamic properties involved in hydration. Moreover, the internal microstructure of rice kernels was observed under different hydrotherma...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9060801/ https://www.ncbi.nlm.nih.gov/pubmed/35515942 http://dx.doi.org/10.1039/c8ra07790h |