Textural and morphological changes of Jasmine rice under various elevated cooking conditions
By P. Leelayuthsoontorn, A. Thipayarat. 2006
152 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics, Plant Science
View Paper: https://www.semanticscholar.org/paper/9ebde93dbca91b360bc216c4ca82ca3008e6acfc
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Optimization of instant jasmine rice process and its physicochemical properties (2009, background): “freeze thaw process (Robert, 1972) and high pressure cooking (Leelayuthsoontorn and Thipayarat, 2006; Bhattacharya, 1985; Baz et al., 1992).”