Effect of rice quality, formulation and storage on the quality of canned rice porridge
Long-grain rice was mixed with broken rice or glutinous rice at a ratio of 0:100, 25:75, 50:50, 75:25 and 100:0, respectively. Each mixture was processed into canned plain rice porridge. The physical and sensory properties of the products were evaluated. An optimum ratio was selected for the prep...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2000
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8721/1/FSMB_2000_10%20IR.pdf http://psasir.upm.edu.my/id/eprint/8721/ |
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