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The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level

Shiyi Lu; Jie Li; Minghao Xu; Yifan Mu; Yangyang Wen; Hongyan Li; Jing Wang; Baoguo Sun
Food Research International · Vol. 163 · pp. 112254 · 2023
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2023-01-01
Publication Year2023
Volume163
Pages112254
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2022.112254
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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