Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6378133 | Journal of Cereal Science | 2012 | 6 Pages |
Abstract
⺠We developed a new visualizing method for the coated layer of cooked rice grain. ⺠We could examine the thickness of the coated layer at cooked grain surface. ⺠The thickness of the coated layer increased with increasing amounts of cooking water. ⺠Differences in the layer thickness at the dorsal and ventral sides were observed.
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Authors
Masatsugu Tamura, Yukiharu Ogawa,