Chemical and Physical Characterizations of Cooked Rice Using Different Cooking Methods

• Main Authors: Annis Catur Adi, -, Nila Reswari Haryana, -, Damar Rastri Adhika, -, Adi Suwandi, -, Heni Rachmawati, -
• Format: Article PeerReviewed
• Language: English; English; English; English
• Published: Science and Education Publishing 2020
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://repository.unair.ac.id/112794/2/1.%20Chemical%20and.pdf; https://repository.unair.ac.id/112794/3/1.%20Chemical%20and%20Physical%20Characterizations%20of%20Cooked%20Rice%20Using%20Different%20Cooking%20Methods.pdf; https://repository.unair.ac.id/112794/8/Bukti%20email%20dan%20review%20korespondensi.pdf; https://repository.unair.ac.id/112794/10/1%20Chemical_baru.pdf; https://repository.unair.ac.id/112794/; http://www.sciepub.com/journal/JFNR
• Institution: Universitas Airlangga

Abstract Various cooking methods: conventional (CV), rice cooker (RC), and steam (ST) were applied to Black rice, Brown rice, semi-organic white rice (Berlian sae), and organic white rice (Slyp super). The aim is to explore the effect of various cooking methods on different types of rice, includin...