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Rice - evaluation of cooking behaviour using a viscoelastograph



Rice - evaluation of cooking behaviour using a viscoelastograph



International Standard (ISO 6648-1985): 3



A method is specified for evaluating the cooking behaviour of rice by determination of certain viscoelastic properties after cooking (i.e. swelling, firmness, elastic recovery and viscoelastic index) using a viscoelastography and for determining the quantity of water absorbed by the cooked rice (coeff. of water absorption).

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Accession: 001676734

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