| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404738 | LWT - Food Science and Technology | 2013 | 9 Pages |
Abstract
⺠Treated jasmine rice at 300/400 MPa resulted in an instant rice with good sensory characteristics. ⺠This instant rice could have good microbial stability. ⺠HHP process (300/400 MPa, 2 or 4 min) did not increase the water absorption of pre-soaked rice.
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Authors
MarÃa Boluda-Aguilar, Amaury Taboada-RodrÃguez, Antonio López-Gómez, Fulgencio MarÃn-Iniesta, Gustavo V. Barbosa-Cánovas,