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- W2373546700 abstract "On the basis of the quality of sensory organs of quick-cooking rice,texture characteristics,gelatinization degree,water-soluble carbohydrate(WSC),color variation,the effect of six kinds of additives contents on the quality of quick-cooking rice was studied,which contained monoglyceride,csl-ssl,SE-15,lecithin,complex phosphate,sodium pyrophosphate.And these additives contents were determined.The results showed that when the contents of the monoglyceride,csl-ssl,SE-15,lecithin,complex phosphate,sodium pyrophosphate were 0.1%,0.2%,0.3%,0.6%,0.15%,0.15% can give quick-cooking rice better quality." @default.
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- W2373546700 date "2012-01-01" @default.
- W2373546700 modified "2023-09-24" @default.
- W2373546700 title "Effect of different additives on quality of quick-cooking rice" @default.
- W2373546700 hasPublicationYear "2012" @default.
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