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Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

机译：浸泡和单循环高压处理对糙米吸水，颜色，形态学和煮熟纹理的影响

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Yong Yu; Fang Pan; H. S. Ramaswamy; Songming Zhu; Liang Yu; Qiuting Zhang;
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年度 2017
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1. Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice [J] . Journal of Food Science and Technology . 2017,第6期

机译：浸泡和单循环高压处理对糙米吸水，颜色，形态学和煮熟纹理的影响
2. Effect of Soaking Rice in Hot Water on the Textural Properties of Cooked Rice Stored at a Low Temperature [J] . Yasuko KAINUMA 日本家政学会誌 . 2000,第2期

机译：热水浸泡大米对低温储藏米的质构特性的影响
3. Effect of Soaking Rice in Hot Water on the Textural Properties of Cooked Rice Stored at a Low Temperature [J] . Yasuko KAINUMA 日本家政学会誌 . 2000,第2期

机译：热水浸泡大米对低温储藏米的质构特性的影响
4. The effect of soaking and high pressure processing on cooking properties of brown rice [C] . Yao Zhan, Feifei Hu, Chunfang Wang, Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2013

机译：浸泡和高压加工对糙米烹饪特性的影响
5. On the role of rice constituents toward cooked rice texture and rice flour pasting properties [D] . Saleh, Mohammed 2006

机译：大米成分对米饭质地和米粉糊化特性的作用
6. Effect of soaking and single/two cycle high pressure treatment on water absorption color morphology and cooked texture of brown rice [O] . Yong Yu, Fang Pan, H. S. Ramaswamy, 2017

机译：浸泡和单次/二次循环高压处理对糙米吸水率颜色形态和蒸煮质地的影响
7. Effects of High-Pressure Treatment and Soaking to the Cooked Rice [O] . Miho Yamakura, Hiroshi Okadome, Keitaro Suzuki, 2005

机译：高压处理和浸泡给煮米的影响

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

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