Analysis of Difference Formation in Textural Perception during Chewing Process of Rice
Indica and Japonica rice were selected as test materials to investigate the difference formation in textural perception, particle size, water content, leakage solid content and reducing sugar content of rice bolus during chewing process were analyzed by using in vivo oral masticatory properties as a...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120021 |
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