Effects of High-Pressure Treatment and Soaking to the Cooked Rice

机译：高压处理和浸泡给煮米的影响

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Miho Yamakura; Hiroshi Okadome; Keitaro Suzuki; Uyen Thi Tran; Seiichi Homma; Akihiko Sasagawa; Akira Yamazaki; Kenichi Ohtsubo;
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1. Effects of Soaking and High-Pressure Treatment on the Qualities of Cooked Rice [J] . Miho Yamakura, Kazutomo Haraguchi, Hiroshi Okadome, Journal of Applied Glycoscience . 2005,第2期

机译：浸泡和高压处理对米饭品质的影响
2. 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
3. Effects of Co-existence Materials and Soaking Temperatures on Rheological Properties of Cooked Rice [J] . Kimiko NUMATA, Tadao KURATA, Kenji ICHIMURA 日本海水学会志 . 2008,第1期

机译：共存材料和浸泡温度对米饭流变特性的影响
4. The Effects of Soaking on Rice Granules For Bedak Sejuk Production [C] . Mohd Alif Afife DZULFAKAR, Noorhisham TAN KOFLI International Conference Global Sustainability and Chemical Engineering . 2015

机译：浸泡在水稻颗粒的肥皂Sejuk生产的影响
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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. 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

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Effects of High-Pressure Treatment and Soaking to the Cooked Rice

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