Effect of rice fissure on taste quality of cooked rice.
作者： Yubin Lan , Xianzhe Zheng , Ningye Ding , Chenghai Liu
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摘要: According to the change of texture attribute cooked-rice under different fissure rate rice, relationship between rice and taste value cooked were studied using correlation analysis path methods. The data showed that influence was significant on taste. Fissure had an effect through hardness, gumminess, chewiness, springiness. suggested direct gumminess taste, other indicators indirect gumminess. A regression model constructed based viz rate, attributes.
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