Structural, textural, and thermal properties of freeze-thawed quick-frozen cooked rice PSB Rc 18 (Oryza sativa L.)

Structural, textural, and thermal properties of freeze-thawed quick-frozen cooked rice PSB Rc 18 (Oryza sativa L.)

The study characterized the quality properties of freeze-thawed quick-frozen intermediate amylose cooked rice PSB Rc 18 (Oryza sativa L.). Scanning electron microscopy (SEM), texture profile analysis (TPA), and differential scanning calorimetry (DSC) were employed to monitor structural, textural, an...

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Bibliographic Details
Main Authors: Dollete, Una Grace M. (Author), Azanza, Maria Patricia V. (Author)
Format: Analytics
Language:English
Published: 2020.
Subjects:
Food science and technology.
Freeze-thaw cycle.
Frozen rice.
Intermediate amylose.
Oryza sativa l.
Retrogradation.
Online Access:https://forms.gle/KZjBv7aRtY6jiL5E9