Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gum.

Jeong, Hyo-Young; Sul, Yoona; Lim, Seung-Taik; Cho, Dong-Hwa.

Affiliation

Jeong HY; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea.
Sul Y; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea.
Lim ST; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea.
Cho DH; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea.

Food Sci Biotechnol ; 32(14): 2013-2023, 2023 Dec.

Article in En | MEDLINE | ID: mdl-37860744