Table 8. Texture profile of the fried rice with Golek sauce product before and after retort processing

From

Effects of Sterilization on the Physicochemical Properties of Ready-to-eat Fried Rice with Traditional Golek Sauce in Retort Bowl

Arisara Khunprama, Aree Rittiboon, Marisa Jatupornpipat

Journal of Food and Nutrition Research. 2022, 10(3), 200-208 doi:10.12691/jfnr-10-3-4