Modelling the role of oral processing on in vivo aroma release of white rice: conceptual model and experimental validation
A conceptual model was developed to relate oral processing parameters and aroma release of cooked white rice. The conceptual model indicates that aroma release is dependent on the increase of particle surface area, the dilution effect of saliva and the diffusion of aroma from food residues that can...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Published: |
Elsevier
2021
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/94229/ https://www.sciencedirect.com/science/article/pii/S0023643821000712 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|