title: Developments in understanding the basis of cooked-rice texture.
authors.affiliation: Food Sciences Division, School of Biological Sciences, University of Nottingham, Loughborough, UK.
authors.forename: M
authors.initials: M
authors.lastname: Ramesh
authors.forename: K R
authors.initials: KR
authors.lastname: Bhattacharya
authors.forename: J R
authors.initials: JR
authors.lastname: Mitchell
mesh_terms: D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods*; D005511:Food Handling; D005519:Food Preservation; D005524:Food Technology; D012275:Oryza / Q000737:chemistry / Q000235:genetics; D013649:Taste; D013997:Time Factors