Identification of the instrumental quality and the sensory difference between homemade cooked rice and aseptic‐packaged cooked rice

Documenti analoghi

• Effect of edible film prepared with plasma‐activated water and olive leaf extract ( Olea europaea L.) as a potential packaging in cooked meat product
  di: Damla Bilecen Şen, et al.
  Pubblicazione: (2024)
• Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant
  di: Daniel Winstead, et al.
  Pubblicazione: (2024)
• The effects of using sheep tail fat and cooking time on carboxymethyl‐lysine formation and some quality characteristics of heat‐treated sucuk
  di: Pınar Anlar, et al.
  Pubblicazione: (2024)
• Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans
  di: Sun Qiangqiang, et al.
  Pubblicazione: (2024)
• Attributes of sensory and instrumental analysis that determine overall liking of fresh orange varieties with different maturity index
  di: Amparo Baviera‐Puig, et al.
  Pubblicazione: (2024)