Effect of storage and reheating on textural properties of rice in dairy dessert as related to its pasting properties and microstructure
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DOI: 10.1016/j.lwt.2017.03.019
Abstract: Kheer, a milk-rice dessert akin to “rice pudding” or “milk rice” or “riz au lait” or “pudin de arroz” is prepared by cooking rice in milk till a cream-like to thick, pudding-like consistency. Upon refrigerated… read more here.
Keywords: storage; storage reheating; rice; textural properties ... See more keywords