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《Cereal & Feed Industry》 2008-11
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Research Progress on Cooked Rice

Mo Zimei,Xu Jindong,Zhao Siming  
With the development of society,the new requirement to cooked rice products was proposed,from the traditional pursuit for taste to the demand for flavor,nutrition,healthy and convenient.The properties of cooked rice products,including flavor,nutritional characteristics,physical and chemical Characteristics and so on,the effects of cooking technologies on the quality of rice,were discussed.Finally,the trend of this field is prospected.To establish the consummate detection and regulation system of cooked-rice quality,along with developing the convenient and healthy cooked rice,is the new direction.
【CateGory Index】: TS213.3
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