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Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Advanced pressure cooker — custom programs, altitude adjustment
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Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Advanced pressure cooker — custom programs, altitude adjustment
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Combine onion and margarine in a 2-quart casserole. Microwave at High until onion is tender 1 1/2 to 5 minutes; set aside. Stir bouillon into hot water until dissolved. Add bouillon mixture, rice and green onions to casserole. Cover and microwave at High until mixture boils, 6 1/2 to 13 minutes. Let stand covered until liquid is absorbed 8 to 10 minutes. Stir in eggs and soy sauce. Microwave uncovered at High 3 1/2 to 6 1/2 minutes. Fluff with a fork before serving.
MAPS-processed fried rice → does not show → spoilage-associated sensory attributes
“No spoilage-associated sensory attributes were detected in the MAPS-rice during storage.”
“Stir-fried rice displayed the least starch hydrolysis rate followed by pilaf rice and steamed rice for each rice variety.”
stir-fried rice → has starch hydrolysis rate → least
“No spoilage-associated sensory attributes were detected in the MAPS-rice during storage.”
MAPS-processed fried rice → does not show → spoilage-associated sensory attributes
“Storage time affected the sensory modalities of both rice samples, including aroma, appearance, and taste/flavor (P < 0.05).”
storage time → affects → sensory modalities of fried rice
“The type of rice treatment (MAPS or control) significantly influenced sensory attributes (P < 0.05), with firm texture attribute of the egg being more intense in the MAPS-rice compared to the control.”
microwave-assisted pasteurization systems (MAPS) → affects → sensory attributes of fried rice