A comprehensive review on instant rice: Preparation methodology, characterization, and quality attributes
Since the last few decades, the development of instant food products such as instant rice has emerged as a vital requirement for industries. However, inferiority in terms of its colour, flavour, and texture along with long rehydration time is few of the major challenges faced by food industries duri...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23004021 |