DIFFERENT HYDRATION TIMES AND ITS INFLUENCE ON SENSORY AND TEXTURE PARAMETERS OF PARBOILED RICE (ORYZA SATIVA, L.)

Fábio Renato Manzolli Leite; Daniel Rutz; Ana P. Brizio; Márcia S. Selmo; Arcanjo Marostega Fagundes; Moacir Cardoso Elias

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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DIFFERENT HYDRATION TIMES AND ITS INFLUENCE ON SENSORY AND TEXTURE PARAMETERS OF PARBOILED RICE (ORYZA SATIVA, L.)

Fábio Renato Manzolli Leite ¹ ; Daniel Rutz ; Ana P. Brizio ; Márcia S. Selmo ; Arcanjo Marostega Fagundes ; Moacir Cardoso Elias ²

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Fábio Renato Manzolli Leite et al. DIFFERENT HYDRATION TIMES AND ITS INFLUENCE ON SENSORY AND TEXTURE PARAMETERS OF PARBOILED RICE (ORYZA SATIVA, L.). In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/different-hydration-times-and-its-influence-on-sensory-and-texture-parameters-of?lang=en>. Acesso em: 01 Jul. 2026. Copy citation

Fábio Renato Manzolli Leite, 2022, DIFFERENT HYDRATION TIMES AND ITS INFLUENCE ON SENSORY AND TEXTURE PARAMETERS OF PARBOILED RICE (ORYZA SATIVA, L.). In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/different-hydration-times-and-its-influence-on-sensory-and-texture-parameters-of?lang=en>. Copy citation

Fábio Renato Manzolli Leite. (2022, May). DIFFERENT HYDRATION TIMES AND ITS INFLUENCE ON SENSORY AND TEXTURE PARAMETERS OF PARBOILED RICE (ORYZA SATIVA, L.). Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Fábio Renato Manzolli Leite, DIFFERENT HYDRATION TIMES AND ITS INFLUENCE ON SENSORY AND TEXTURE PARAMETERS OF PARBOILED RICE (ORYZA SATIVA, L.). In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/different-hydration-times-and-its-influence-on-sensory-and-texture-parameters-of?lang=en Copy citation

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Pôster

Institutions

¹ Faculdade de Odontologia / Universidade Federal de Pelotas ;

² Department of Agroindustrial Science and Technology, Federal University of Pelotas

Track

Sensory and Consumer Science

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