SENSORY AND CHEMICAL EXAMINATION OF AROMATIC AND NONAROMATIC RICES

被引：75

作者：

PAULE, CM ^{[1
]}

POWERS, JJ ^{[1
]}

机构：

[1] PHILIPPINE RICE RES INST COLL,DEPT RICE CHEM & FOOD SCI,LAGUNA 4031,PHILIPPINES

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb03076.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：343 / 346

页数：4

共 17 条

[1]

AFIFI AA, 1979, MULTIVARIATE STATIST

[2]

Ayano Y, 1970, CHIBA DAIGAKU ENGEIG, V18, P53

[3] COOKED RICE AROMA AND 2-ACETYL-1-PYRROLINE [J].

BUTTERY, RG ;

LING, LC ;

JULIANO, BO ;

TURNBAUGH, JG .

[4]

BUTTERY RG, 1982, CHEM IND-LONDON, P958

[5]

BUTTERY RG, 1985, CHEM IND-LONDON, P478

[6]

EFFERSON JN, 1985, JUN INT RIC RES C LO

[7]

LIKENS ST, 1964, AM SOC BREWING CHEM, P5

OBATA, Y ;

TANAKA, H .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1965, 29 (03) :191-&

[9]

STONE H, 1974, FOOD TECHNOL-CHICAGO, V28, P24

[10]

STONE H, 1980, CEREAL FOOD WORLD, V25, P642