Impacts of degree of milling on the appearance and aroma characteristics of raw rice

BACKGROUND: Little has been reported about the sensory impact of degree of milling (DOM) on raw, uncooked rice. This study focuses on the effects of DOM, which was measured by surface lipid content (SLC), on appearance and aroma attributes of raw rice, as well as the appearance of cooked rice; great...

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Bibliographic Details

Main Author:	RODRÍGUEZ ARZUAGA, MARIANA (author)
Other Authors:	CHO, SUNGEUN (author), BILLIRIS, ALEJANDRA (author), SIEBENMORGEN, TERRY J. (author), SEO, HAN-SEOK (author)
Format:	article
Language:	English
Published:	2016
Subjects:	ANÁLISIS SENSORIAL ARROZ MOLIENDA
Online Access:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=31227
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