Quality Changes and Shelf Life Prediction of Extruded Rice at Different Storage Temperatures
To investigate the quality changes of extruded restructured rice during storage at different temperatures, the changes in physicochemical properties, rehydration characteristics, and sensory qualities were analyzed during storage at 25, 35, 45 and 55 ℃. The rehydration time index was fitted by kinet...
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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
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050031 |
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