CN104698033B - It is a kind of to predict the chewiness after rice stick is made in rice method and application - Google Patents
It is a kind of to predict the chewiness after rice stick is made in rice method and application Download PDFInfo
- Publication number
- CN104698033B CN104698033B CN201510119055.9A CN201510119055A CN104698033B CN 104698033 B CN104698033 B CN 104698033B CN 201510119055 A CN201510119055 A CN 201510119055A CN 104698033 B CN104698033 B CN 104698033B
- Authority
- CN
- China
- Prior art keywords
- rice
- chewiness
- content
- heat
- amylose content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Investigating Or Analyzing Materials Using Thermal Means (AREA)
- Fodder In General (AREA)
Abstract
The chewiness after rice stick is made in rice method and application are predicted the invention discloses a kind of.This method determines the heat enthalpy value, amylose content and chalkiness degree of rice sample first, the numerical value measured is contrasted with amylose content/chalkiness degree/heat content-chewiness relation table again, as long as heat enthalpy value, amylose content and chalkiness degree all fall within the number range in amylose content/chalkiness degree/heat content-chewiness relation table, that is, it can determine that chewiness of the rice sample under predetermined processing conditions is interval.Chewing sexual intercourse due to heat enthalpy value, amylose content, chalkiness degree three-dimensional condition with determining rice vermicelli under processing conditions is highly stable, so as to which the method that the present invention is provided has very high accuracy rate, it is applied in rice stick processing, is conducive to obtaining the good rice stick of chewiness.
Description
Technical field
It is more particularly to a kind of to predict that rice is made the method for the chewiness after rice stick and answered the invention belongs to field of food
With.
Background technology
After rice grinds, suitable quantity of water is added, by gelatinization process such as boiling or extruding, ground rice paste is had certain
Plasticity, is then made the various dry rice flour bar such as vertical bar, square or rectangle, is a kind of common food-processing method.
Due to the difference of the conditions such as rice variety, the place of production, planting environment, the qualities of the rice vermicelli processed also has aobvious
Write difference.Some rice suitable for making rice sticks, rice stick flexible, chewiness are good, by consumers welcomed；Some rice are not
Suitable for making rice stick, rice stick lacking toughness, elasticity, the chewiness after processing is poor, causes stockpiling of unsold product.
Distinguish the rice of different qualities, with determine its whether suitably processing rice stick be in quality of rice noodles control one it is important
Work.
Under prior art, judged using manual type.By taking the processing of long-grain rice flour as an example, specific practice is, by Xian
Meter Yu Shui is mixed according to proper proportion, on electric cooker after boiling, and sense organ taste is carried out by skilled engineer, according to
Situations such as elasticity of rice, toughness, predicts the chewiness of dry rice flour.This Forecasting Methodology excessively relies on the experience of judgement person, mistake
Rate is very high.
In addition to the above method, detect the amylose content of rice, thus predict the method for rice stick chewiness also compared with
It is common.It is believed that rice of the amylose content higher than more than 20% is suitable for making the ground rice that hardness is high, chewiness is good
Bar.This Forecasting Methodology the disadvantage is that, (amylose content is between 20~30% for the close rice of amylose content
Between) still have significant deviation.
The content of the invention
The primary and foremost purpose of the present invention is to overcome the shortcoming and deficiency of prior art that ground rice is made there is provided one kind prediction rice
The method of chewiness after bar.This method step is simple, and accurately can be predicted using rice sample to be processed
This kind of rice is processed as vermicelli, be especially processed as containing less moisture dryness food bars (be usually water content 15% with
Under) chewiness, be easy to be widely popularized in food-processing industry.
Another object of the present invention is to provide the application that the method for the chewiness after rice stick is made in the prediction rice.
The purpose of the present invention is achieved through the following technical solutions：It is a kind of to predict the side that the chewiness after rice stick is made in rice
Method, comprises the following steps：
(1) rice sample is crushed, obtains rice powder；Rice powder is measured using differential scanning calorimeter, is obtained
To temperature-hot-fluid uptake curve of rice powder；According to temperature-hot-fluid uptake curve, the heat content of rice powder is calculated
Value；
(2) amylose content and chalkiness degree of rice sample are measured；
(3) by above-mentioned heat enthalpy value, amylose content and chalkiness degree and amylose content/chalkiness degree/heat content-nozzle
Chew sexual intercourse table to contrast, as long as heat enthalpy value, amylose content and chalkiness degree all fall within amylose content/chalkiness degree/heat
Number range in enthalpy-chewiness relation table, that is, can determine that chewiness of the rice sample under predetermined processing conditions is interval.
Rice sample described in step (1) is long-grained nonglutinous rice.
The degree of crushing described in step (1) is preferably that rice powder can cross 100 mesh sieves.
The step of application differential scanning calorimeter described in step (1) measures rice powder is preferably as follows：With water by powder
The rice powder for being broken to 100 mesh is made into the solution of mass percent 30%, is placed in closed tubule, stands 24 hours, Ran Houqu
Go out to be partially placed into the high platens of DSC, from 30 DEG C of scannings to 100 DEG C, 10 DEG C/min of heating rate obtains temperature-hot-fluid uptake
Curve.
Temperature-hot-fluid uptake curve described in step (1), the starting point line using endothermic peak two ends is baseline, baseline
The area of above endothermic peak is heat absorption peak area (mJ), and the heat content that per dry matter (g) is absorbed is heat enthalpy value (J/g).
Amylose content and described chalkiness degree described in step (2) are measured according to national standard method.
Amylose content/chalkiness degree/heat content-chewiness relation table described in step (3), is the heat for reflecting rice
The interval of the chewiness after dry rice flour bar is made in enthalpy, amylose content, chalkiness degree and the rice under predetermined processing conditions
One table of comparisons of corresponding relation, the table of comparisons is obtained by pilot experiments.
When described rice is early makes long-grained nonglutinous rice, described amylose content/chalkiness degree/heat content-chewiness relation table is excellent
Choosing is as follows, and the numerical intervals listed in table include its region end-point data：
Table 1
| Amylose content (%) | Chalkiness degree (%) | Heat content (J/g) | Chewiness (g.mm) |
| 20.0~21.9 | 0~5 | 7~13 | 4000~5000 |
| 22.0~23.9 | 0~9 | 9~11 | 4000~5000 |
| 24.0~25.9 | 0~3 | 5~8 | 4000~5000 |
| 26.0~27.9 | 0~6 | 7~11 | 4000~5500 |
| 28.0~29.9 | 0~15 | 8~10 | 4500~5500 |
The method that the chewiness after rice stick is made in above-mentioned prediction rice can apply to make ground rice with polished rice or long-grained nonglutinous rice
In the processing of bar, it is particularly suitable for use in the processing that the rice using amylose content higher than 20% makes dry rice flour bar.
Rice stick of the described dry rice flour bar preferred water content below 15%.
The present invention has the following advantages and effect relative to prior art：Ground rice is made in the prediction rice that the present invention is provided
The method of chewiness after bar, the chalkiness degree and amylose content of rice is measured using national standard method, and use differential amount
Thermal scanner measures the heat enthalpy value of this kind of rice；Above-mentioned chalkiness degree, amylose content and heat enthalpy value and pilot experiments are obtained
Amylose content, chalkiness degree, heat content-chewing sexual intercourse be compared, determine the rice in the determination processing conditions
Under chewiness.Nozzle due to heat enthalpy value, amylose content, chalkiness degree three-dimensional condition with determining rice vermicelli under processing conditions
Chew sexual intercourse highly stable so that this method has very high accuracy rate.
Brief description of the drawings
Fig. 1 is the flow chart for the method that the chewiness after rice stick is made in the prediction rice that embodiment 1 is provided.
Fig. 2 is temperature-hot-fluid uptake curve map spectrogram that embodiment 1 is obtained.
Embodiment
With reference to embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited
In this.
Embodiment 1
The chewiness, refers to the description rice obtained after the rice stick compression properties after being boiled using Texture instrument measurement
The index of vermicelli toughness and chewy texture, equal to the area of extrusion graph.Chewiness value is higher, and rice stick toughness is better, and chewy texture is better.
Specific determination step refers to the blue orchid paddy storage time of beam and kind arranges powder qualitative effects study mechanism doctorate to rice
Paper 4.1.4.1 extrudes part of detecting.
Take a morning make long-grained nonglutinous rice sample (sample not used for formulate following amylose content/chalkiness degree/heat content-
Chewiness relation table), it is determined as follows, continuous mode is as shown in Figure 1：
(1) step S101, measures the chalkiness degree that the morning makes long-grained nonglutinous rice：According to GB/T 17891-1999《High quality paddy》Regulation
Method measure rice chalkiness degree, obtain the rice chalkiness degree be 8.3%.
(2) step S102, makes long-grained nonglutinous rice sample by the morning and powdered long-grain rice flour is made：Long-grained nonglutinous rice sample is made with morning to be processed
Product, crush by FSJ-1 types grain experiment pulverizer, then cross 80 mesh sieves；Then whirlwind pulverising mill (FOSETECATOR) is used
Mill, it is ensured that obtained ground rice 99.6% can cross 100 mesh sieves, obtain powdered long-grain rice flour.
(3) step S103, measures the amylose content of above-mentioned long-grain rice flour：According to GB/T 15683-2008《Rice is straight
The measure of chain content of starch》Defined method measures the amylose content of rice, and obtaining the Rice Amylose content is
23.4%.
(4) step S104, measures the heat enthalpy value of above-mentioned long-grain rice flour：The above-mentioned long-grain rice flours of 10g are made into quality hundred with water
Divide the solution than 30%, be placed in closed tubule, stand 24 hours, then take out a little, be put into the high platens of DSC；Differential is swept
It is that 10 DEG C/min of heating rate obtains a temperature-hot-fluid uptake from 30 DEG C of scannings to 100 DEG C to retouch calorimeter measurement parameter
The A curves of curve, i.e. Fig. 2.The abscissa of the figure is temperature, and ordinate is hot-fluid uptake.According to the endothermic curve of starch, with
The starting point line at endothermic peak two ends is baseline, and the area of baseline above endothermic peak is heat absorption peak area (mJ), per dry matter
(g) heat content absorbed is heat enthalpy value (J/g).It is 63.244mJ to measure this long-grain rice flour heat absorption peak area；Heat enthalpy value is
9.972J/g。
(5) step S105, the amylose content/chalkiness degree/heat content-chewiness relation table obtained according to pilot experiments,
Determine that the morning of the examples representative makes long-grained nonglutinous rice and the chewiness after rice stick is made.
According to the morning of a large amount of different cultivars, batch make long-grain rice flour it is determined that processing conditions under the experiment that carries out, can be with
Amylose content/chalkiness degree/heat content-chewing sexual intercourse under the processing conditions is obtained, table of comparisons description is early to make long-grained nonglutinous rice
Amylose content, chalkiness degree, heat enthalpy value it is interval and it is early make long-grained nonglutinous rice it is determined that predetermined processing conditions under ground rice is made after nozzle
The interval corresponding relation of chewing property.In some determination processing conditions, (long-grained nonglutinous rice is crushed to 80 mesh, is added water according to 150% ratio, stirring
After uniform, Rice ＆ peanut milk is poured into prefabricated container, at ambient pressure boiling 10~15 minutes, is cooled to after normal temperature and cuts shaping) under, fit
For the early specific table of comparisons for making long-grained nonglutinous rice as shown in table 2 (data area in table includes its end-point data)：
Table 2
| Amylose content (%) | Chalkiness degree (%) | Heat content (J/g) | Chewiness (g.mm) |
| 20.0~21.9 | 0~5 | 7~13 | 4000~5000 |
| 22.0~23.9 | 0~9 | 9~11 | 4000~5000 |
| 24.0~25.9 | 0~3 | 5~8 | 4000~5000 |
| 26.0~27.9 | 0~6 | 7~11 | 4000~5500 |
| 28.0~29.9 | 0~15 | 8~10 | 4500~5500 |
Note：In the table, chewiness more than 4000 all represents that chewiness is good, and numerical value is higher, and chewiness is better.
It is 23.4% according to the amylose content that the present embodiment is obtained, chalkiness degree is 8.3%, and heat enthalpy value is 9.972J/g
Situation, thus it is speculated that the chewiness of this kind of rice stick is between 4000~5000g.mm, and actually measured chewiness (presses above-mentioned detection side
Method detection ground rice gel) it is 4400g.mm.
Comparative example 1
Take a morning make long-grained nonglutinous rice sample (sample not used for formulate following amylose content/chalkiness degree/heat content-
Chewiness relation table), it is determined as follows, continuous mode is as shown in Figure 1：
(1) step S101, measures the chalkiness degree that the morning makes long-grained nonglutinous rice：According to GB/T 17891-1999《High quality paddy》Regulation
Method measure rice chalkiness degree, obtain the rice chalkiness degree be 37.4%.
(2) step S102, makes long-grained nonglutinous rice sample by the morning and powdered long-grain rice flour is made：Long-grained nonglutinous rice sample is made with morning to be processed
Product, crush by FSJ-1 types grain experiment pulverizer, then cross 80 mesh sieves；Then whirlwind pulverising mill (FOSETECATOR) is used
Mill, it is ensured that obtained ground rice 99.6% can cross 100 mesh sieves, obtain powdered long-grain rice flour.
(3) step S103, measures the amylose content of above-mentioned long-grain rice flour：According to GB/T 15683-2008《Rice is straight
The measure of chain content of starch》Defined method measures the amylose content of rice, and obtaining the Rice Amylose content is
26.7%.
(4) step S104, measures the heat enthalpy value of above-mentioned long-grain rice flour：The above-mentioned long-grain rice flours of 10g are made into quality hundred with water
Divide the solution than 30%, be placed in closed tubule, stand 24 hours, then take out a little, be put into the high platens of DSC；Differential is swept
It is that 10 DEG C/min of heating rate obtains a temperature-hot-fluid uptake from 30 DEG C of scannings to 100 DEG C to retouch calorimeter measurement parameter
Curve.The abscissa of the figure is temperature, and ordinate is hot-fluid uptake.According to the endothermic curve of starch, with endothermic peak two ends
Starting point line is baseline, and the area of baseline above endothermic peak is heat absorption peak area (mJ), the heat that per dry matter (g) is absorbed
Enthalpy is heat enthalpy value (J/g).It is 63.679mJ to measure this long-grain rice flour heat absorption peak area；Heat enthalpy value is 10.14J/g.
(5) step S105, the amylose content/chalkiness degree/heat content-chewiness relation table obtained according to pilot experiments,
Know that the morning of the examples representative makes long-grained nonglutinous rice, although amylose content, heat enthalpy value are interval in table 2, but chalkiness degree is not or not the area of table 2
Between, predict that the not higher than 4000g.mm of the chewiness after rice stick is made in the sample.Actually detected as shown by data, the sample chewiness
For 3000g.mm.
Long-grained nonglutinous rice is made by the morning of separate sources to be tested, many experiments show, the corresponding relation in table 2 is relative constancy
's.It therefore, it can early make long-grained nonglutinous rice chalkiness degree, amylose content and heat enthalpy value by determining, some accurately speculated by the table
The specific early chewiness for making the dry rice flour that long-grained nonglutinous rice sample is obtained under the processing conditions.According to the estimated value of chewiness, it can sentence
Disconnected this kind of rice whether the rice stick of suitable fabrication good toughness.
Above-described embodiment is preferably embodiment, but embodiments of the present invention are not by above-described embodiment of the invention
Limitation, other any Spirit Essences without departing from the present invention and the change made under principle, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (3)
1. a kind of predict the method that the chewiness after rice stick is made in rice, it is characterised in that comprises the following steps：
(1) rice sample is crushed, obtains rice powder；Rice powder is measured using differential scanning calorimeter, obtains big
Temperature-hot-fluid uptake the curve at ground rice end；According to temperature-hot-fluid uptake curve, the heat enthalpy value of rice powder is calculated；
(2) amylose content and chalkiness degree of rice sample are measured；
(3) by above-mentioned heat enthalpy value, amylose content and chalkiness degree and amylose content/chalkiness degree/heat content-chewiness
Relation table is contrasted, if heat enthalpy value, amylose content and chalkiness degree all fall within amylose content/chalkiness degree/heat content-
Number range in chewiness relation table, that is, can determine that chewiness of the rice sample under predetermined processing conditions is interval；
Rice sample described in step (1) is long-grained nonglutinous rice；
The degree of crushing described in step (1) is that rice powder can cross 100 mesh sieves；
The step of application differential scanning calorimeter described in step (1) measures rice powder is as follows：100 mesh will be crushed to water
Rice powder be made into the solution of mass percent 30%, be placed in closed tubule, stand 24 hours, then take out and be partially placed into
In the high platens of DSC, from 30 DEG C of scannings to 100 DEG C, 10 DEG C/min of heating rate obtains temperature-hot-fluid uptake curve；
Temperature-hot-fluid uptake curve described in step (1), the starting point line using endothermic peak two ends is baseline, more than baseline
The area of endothermic peak is heat absorption peak area, the heat content that per dry matter is absorbed as heat enthalpy value；
Amylose content/chalkiness degree/heat content-chewiness relation table described in step (3), be reflect rice heat enthalpy value,
The interval correspondence pass of the chewiness after dry rice flour bar is made in amylose content, chalkiness degree and the rice under predetermined processing conditions
One table of comparisons of system, the table of comparisons is obtained by pilot experiments；When described rice is early makes long-grained nonglutinous rice, described amylose
The numerical intervals listed in content/chalkiness degree/heat content-chewiness relation table such as following table, table include its region end-point data：
2. predict that the application of the method for the chewiness after rice stick is made in rice described in claim 1, it is characterised in that：It is described pre-
Survey rice and the method for the chewiness after rice stick is made applied to the processing that rice stick is made of long-grained nonglutinous rice.
3. the application of the method for the chewiness after rice stick is made in prediction rice according to claim 2, it is characterised in that：Institute
The rice stated is the rice that amylose content is higher than 20%；Described rice stick is dry rice flour bar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510119055.9A CN104698033B (en) | 2015-03-18 | 2015-03-18 | It is a kind of to predict the chewiness after rice stick is made in rice method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510119055.9A CN104698033B (en) | 2015-03-18 | 2015-03-18 | It is a kind of to predict the chewiness after rice stick is made in rice method and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104698033A CN104698033A (en) | 2015-06-10 |
| CN104698033B true CN104698033B (en) | 2017-09-22 |
Family
ID=53345381
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510119055.9A Expired - Fee Related CN104698033B (en) | 2015-03-18 | 2015-03-18 | It is a kind of to predict the chewiness after rice stick is made in rice method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104698033B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112666998B (en) * | 2020-12-28 | 2022-02-11 | 柳州市汇方科技有限公司 | Method and device for regulating and controlling water content of rice noodles |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101532971A (en) * | 2009-04-10 | 2009-09-16 | 广东省粮食科学研究所 | Method and application for quickly screening long-grain rice flour and composition thereof |
| CN101793846A (en) * | 2010-02-02 | 2010-08-04 | 广东省粮食科学研究所 | Method for rapid screening of indica rice suitable for making rice-flour noodle and application thereof |
| CN102721714A (en) * | 2012-06-06 | 2012-10-10 | 广东省粮食科学研究所 | Method for predicting breaking rate of food strip made by food powder |
| CN102866236A (en) * | 2012-08-31 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Texture evaluation method for rapidly discriminating quality of rice noodles |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3461814B2 (en) * | 2001-07-02 | 2003-10-27 | 株式会社サタケ | White rice quality judgment method |
-
2015
- 2015-03-18 CN CN201510119055.9A patent/CN104698033B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101532971A (en) * | 2009-04-10 | 2009-09-16 | 广东省粮食科学研究所 | Method and application for quickly screening long-grain rice flour and composition thereof |
| CN101793846A (en) * | 2010-02-02 | 2010-08-04 | 广东省粮食科学研究所 | Method for rapid screening of indica rice suitable for making rice-flour noodle and application thereof |
| CN102721714A (en) * | 2012-06-06 | 2012-10-10 | 广东省粮食科学研究所 | Method for predicting breaking rate of food strip made by food powder |
| CN102866236A (en) * | 2012-08-31 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Texture evaluation method for rapidly discriminating quality of rice noodles |
Non-Patent Citations (1)
| Title |
|---|
| 稻谷储存时间及品种对米排粉品质影响机理研究;梁兰兰;《中国博士学位论文全文数据库 农业科技辑》;20101115(第11期);第92页第4.2.3节，第96页第1-2段，第98页第1段，第103页第4.3节，表4.2、4.4，图4.14 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104698033A (en) | 2015-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Encina-Zelada et al. | Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread | |
| Chen et al. | Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties | |
| Tao et al. | Investigating cooked rice textural properties by instrumental measurements | |
| Hadnađev et al. | The role of empirical rheology in flour quality control | |
| Winger et al. | Sorghum Flour characterization and evaluation in gluten‐free flour tortilla | |
| Han et al. | Processing properties of Korean rice varieties in relation to rice noodle quality | |
| Otegbayo et al. | Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product–‘pounded yam’ | |
| Milde et al. | Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes | |
| Yasui et al. | Milling and flour pasting properties of waxy endosperm mutant lines of bread wheat (Triticum aestivum L) | |
| Kang et al. | Effects of milling methods and cultivars on physicochemical properties of whole‐wheat flour | |
| Fradinho et al. | Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications | |
| Konopka et al. | Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction | |
| CN102435535A (en) | Method for determining rice rheological gelatinization property | |
| Tazrart et al. | Effect of broad bean (Vicia faba) addition on starch properties and texture of dry and fresh pasta | |
| Bao et al. | Determination of thermal and retrogradation properties of rice starch using near-infrared spectroscopy | |
| Guzmán et al. | Changes on the structure, consistency, physicochemical and viscoelastic properties of corn (Zea mays sp.) under different nixtamalization conditions | |
| Inamdar et al. | Influence of stone chakki settings on the characteristics of whole wheat flour (Atta) and its chapati making quality | |
| Oyeyinka et al. | Composition, functionality, and baking quality of flour from four brands of wheat flour | |
| CN104698033B (en) | It is a kind of to predict the chewiness after rice stick is made in rice method and application | |
| CN113820234B (en) | Detection method for puffed food material structure | |
| Fazeli Burestan et al. | Mathematical modeling for the prediction of some quality parameters of white rice based on the strength properties of samples using response surface methodology (RSM) | |
| Yadav et al. | Physicochemical, pasting, cooking and textural quality characteristics of some basmati and non-basmati rice varieties grown in India. | |
| LACKO-BARTOV | Noodle quality of winter wheat cultivated in sustainable farming systems | |
| Anderssen et al. | Characterizing and exploiting the rheology of wheat hardness | |
| Yang et al. | Measurement of cooked rice stickiness with consideration of contact area in compression test |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20170922 Termination date: 20210318 |