Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice
Lyon, B.G. (USDA, ARS, Richard B. Russell Agricultural Resarch Center, Athens, GA.), Champagne, E.T, Vinyard, B.T, Windham, W.R, Barton, F.E. II, Webb, B.D, McClung, A.M, Moldenhauer, K.A, Linscombe, S, McKenzie, K.S
Published in Cereal chemistry (01.01.1999)
Published in Cereal chemistry (01.01.1999)
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Effects of postharvest processing on texture profile analysis of cooked rice
Champagne, E.T. (USDA, ARS, SRRC, New Orleans, LA.), Lyon, B.G, Min, B.K, Vinyard, B.T, Bett, K.L, Barton, F.E. II, Webb, B.D, McClung, A.M, Moldenhauer, K.A, Linscombe, S
Published in Cereal chemistry (01.03.1998)
Published in Cereal chemistry (01.03.1998)
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Effects of drying conditions, final moisture content, and degree of milling on rice flavor
Champagne, E.T, Bett, K.L, Vinyard, B.T, Webb, B.D, McClung, A.M, Barton, F.E. II, Lyon, B.G, Moldenhauer, K, Linscombe, S, Kohlwey, D
Published in Cereal chemistry (01.09.1997)
Published in Cereal chemistry (01.09.1997)
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Quality evaluation of U.S. medium-grain rice using a Japanese taste analyzer
Champagne, E.T. (USDA, ARS, Southern Regional Research Center, New Orleans, LA.), Richard, O.A, Bett, K.L, Grimm, C.C, Vinyard, B.T, Webb, B.D, McClung, A.M, Barton, F.E. II, Lyon, B.G, Moldenhauer, K
Published in Cereal chemistry (01.03.1996)
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Published in Cereal chemistry (01.03.1996)
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