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SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES |
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| Authors: | WEENA SRISAWAS VINOD K JINDAL |
| Affiliation: | Food Engineering and Bioprocess Technology School of Environment, Resources and Development Asian Institute of Technology PO Box 4, Klong Luang, Pathumthani 12120, Thailand |
| Abstract: | |
| Keywords: | Cooked rice cooking method physicochemical properties rice eating quality sensory evaluation |
