Mutual Relations between Texture and Aroma of Cooked Rice—A Pilot Study

Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer from a deteriorated aroma property. To better understand the relations between texture and aroma, six different rice varie...

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Detalles Bibliográficos
Autores principales: Wang, Zihan, Wang, Jun, Chen, Xu, Li, Enpeng, Li, Songnan, Li, Cheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689002/
https://www.ncbi.nlm.nih.gov/pubmed/36429329
http://dx.doi.org/10.3390/foods11223738

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689002/
https://www.ncbi.nlm.nih.gov/pubmed/36429329
http://dx.doi.org/10.3390/foods11223738

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