ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of phosphates having different contents of P2O5 on the rate of firming of cooked rice during storage at room temperature were investigated. Phosphates showed a definite effect in retarding the rate of firming of cooked rice. The cooked rice containing phosphates having 60 and 67% P2O5 contents were firmed slower by 1.4 and 1.6 times, respectively, than control. Phosphates having more than 68% P2O5 content showed similar results to that of 67% P2O5 phosphate, implying that P2O5 content may be an important effective factor in retarding the firming of cooked rice.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12497.x
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