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Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic

Ling Zhu1, Gangcheng Wu1, Lilin Cheng1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.

Food Chemistry
|April 9, 2019
PubMed

Keywords:
Enzyme effectMechanical behaviorPhase transitionRiceSoaking

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