Mechanism for tasty cooked rice in cooking process: surfaces of and changes in cooked rice grains

A. KANATANI

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Mechanism for tasty cooked rice in cooking process: surfaces of and changes in cooked rice grains

机译：煮饭过程中美味米饭的机理：米粒的表面和变化

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来源
《食品工業》 |1999年第22期|共6页
作者
A. KANATANI;
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原文格式 PDF
正文语种 jpn
中图分类食品工业;
关键词
cooked rice; mechanism; cooking process;

机译：米饭;机制;烹饪过程;

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专利

1. Mechanism for tasty cooked rice in cooking process: surfaces of and changes in cooked rice grains [J] . A. KANATANI 食品工業 . 1999,第22期

机译：煮饭过程中美味米饭的机理：米粒的表面和变化
2. Palatability evaluation for Japonica rice grains based on multiple physical measurements of individual cooked rice grain: development of advanced physical measurement method for individual cooked rice part 2 [J] . Hiroshi OKADOME, Hidechika TOYOSHIMA, Mitsuru SUTO 日本食品科学工学会誌 . 1998,第7期

机译：基于多次煮熟的米粒物理测量的粳稻米适口性评价：先进的煮熟的米饭物理方法测量方法的发展第二部分
3. Palatability evaluation for Japonica rice grains based on multiple physical measurements of individual cooked rice grain: development of advanced physical measurement method for individual cooked rice part 2 [J] . Hiroshi OKADOME, Hidechika TOYOSHIMA, Mitsuru SUTO 日本食品科学工学会誌 . 1998,第7期

机译：基于多种物理测量的个体煮米籽粒的粳稻谷物适应性评价：个体熟米的先进物理测量方法的开发
4. Contribution of (factors) cooking water,raw rice,and traditional cooking method on cooked rice arsenic level [C] . D Chatterjee, U Mandal International Congress and Exhibition on Arsenic in the Environment . 2019

机译：烹饪水，生水稻和传统烹饪方法对熟稻砷水平的贡献
5. Development and utilization of resistant starch in cooked rice grains and breads. [D] . Reed, Michael Owen. 2012

机译：在米饭和面包中开发和利用抗性淀粉。
6. Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice [O] . Han Sub Kwak, Hye-Gyeong Kim, Hyun Suk Kim, 2013

机译：与自制和无菌包装的米饭相比通过快速冷冻过程对米饭进行冷冻的感官特征和消费者接受度
7. Effect of Cooking Methods on Cooked and Antioxidant Characteristics of Cooked Mixed Grain Rice with Added Proso Millet [O] . Mi-Jung Kim, Kyung Ha Lee, Jee Yeon Ko, 2017

机译：烹饪方法对煮熟混合籽粒煮熟和抗氧化特性的影响

Mechanism for tasty cooked rice in cooking process: surfaces of and changes in cooked rice grains

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