Effect of rice quality, formulation and storage on the quality of canned rice porridge

Long-grain rice was mixed with broken rice or glutinous rice at a ratio of 0:100, 25:75, 50:50, 75:25 and 100:0, respectively. Each mixture was processed into canned plain rice porridge. The physical and sensory properties of the products were evaluated. An optimum ratio was selected for the prep...

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Bibliographic Details
Main Author: Ma, Yong Qin
Format: Thesis
Language:English
English
Published: 2000
Subjects:
Online Access:http://psasir.upm.edu.my/id/eprint/8721/1/FSMB_2000_10%20IR.pdf
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