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Refrigeration Conditions for the Preservation of Rice Gruel
rice gruel temperature of freezing freezing preservation texture zone of maximum ice crystal formation temperature rice
2009/8/27
The properties of gruel samples frozen at different temperatures under different conditions were studied. The freezing temperature was -20°C or -40°C, the gruel was packed into a plastic bag or a plas...
Effect of the Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice (Part 1)Effects on the Physical Properties and Eating Quality of Cooked Rice
cooked rice calcium lactate sodium chloride physical property degree of gelatinization sensory evaluation
2009/8/27
The results of the sensory evaluation show that the stickiness, hardness, and elasticity of the Ca rice were greater than those for the Ca/Na rice. These significant distinctions are in agreement with...
Characterization of the Composition and Bacteria in “Khaw Poon” Fermented Rice Noodle from Raos
fermented rice noodle traditional food microorganism γ-aminobutyric acid lactic acid
2009/8/26
The quantity of crude fat and protein components in the fermented rice noodles decreased as the process advanced. Conversely, the shitogi blocks contained a markedly increasing quantity of free amino ...
Properties of the Rice Gruels Prepared from Cooked Rice with Varying Ratios of Water to Raw Rice
rice gruel rice cooking time rupture properties texture ratio of added water
2009/8/20
The properties of three different gruel samples made from cooked rice were studied. The gruel samples were cooked with various ratios of water to rice and preserved under different conditions at room ...