Quality evaluation of rice crackers based on physicochemical measurements.

Abstract

The processing suitability as a material for rice crackers was characterized in the present study, based on physicochemical measurements and sensory testing of high-quality premium rice, low-amylose rice, Japonica-Indica hybrid rice, and red rice as the rice cultivar samples. Puffed rice crackers were prepared and the relationship between the… (More)

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Cite this paper

@article{Nakamura2012QualityEO, title={Quality evaluation of rice crackers based on physicochemical measurements.}, author={Sumiko Nakamura and Dai Suzuki and Ryota Kitadume and Ken'ichi Ohtsubo}, journal={Bioscience, biotechnology, and biochemistry}, year={2012}, volume={76 4}, pages={794-804} }