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Effect of the Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice (Part 1)Effects on the Physical Properties and Eating Quality of Cooked Rice
cooked rice calcium lactate sodium chloride physical property degree of gelatinization sensory evaluation
2009/8/27
The results of the sensory evaluation show that the stickiness, hardness, and elasticity of the Ca rice were greater than those for the Ca/Na rice. These significant distinctions are in agreement with...
Properties of the Rice Gruels Prepared from Cooked Rice with Varying Ratios of Water to Raw Rice
rice gruel rice cooking time rupture properties texture ratio of added water
2009/8/20
The properties of three different gruel samples made from cooked rice were studied. The gruel samples were cooked with various ratios of water to rice and preserved under different conditions at room ...