Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes

Analysis of Sushi Rice: Preparation Techniques, Physicochemical Properties and Quality Attributes

This study explores the multifaceted aspects of sushi rice preparation, including the washing, soaking, and cooking processes and their impact on the texture, microbial, colour, and sensory properties of rice. Selenio rice, a premium short-grain rice of the <i>Japonica</i> variety, was a...

Full description

Saved in:
Bibliographic Details
Main Authors: Wondyfraw Tadele Wonbebo, Piotr Kulawik, Andrzej Szymkowiak, Eskindir Endalew Tadesse
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Applied Sciences
Subjects:
sushi
texture
sensory
vinegar
rice soaking
water-to-rice ratio
Online Access:https://www.mdpi.com/2076-3417/15/12/6540
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items