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Wattinee Katekhong and Sanguansri Charoenrein Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105 International Journal of Food Science & Technology 49

Version of Record online: 4 APR 2014 | DOI: 10.1111/ijfs.12544

Thumbnail image of graphical abstract

Scanning electron microscope images of cooked rice before freezing (a–c), the first freeze-thaw cycle (d–f) and the fifth freeze-thaw cycle (g–i) from rice aged for 0.7, 3 and 12 months, respectively.

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