Quality of ready-to-eat komal chawal produced by brown rice parboiling method
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3472-8/fulltext.html
Reference35 articles.
1. AOAC (2016) Official methods of analysis, 20th edn. Association of Official Analytical Chemists, Washington
2. Ayamdoo AJ, Demuyakor B, Dogbe W, Owusu R, Ofosu MA (2013) Effect of varying parboiling conditions on physical qualities of Jasmine 85 and Nerica 14 rice varieties. Am J Food Technol 8:31–42. https://doi.org/10.3923/ajft.2013.31.42
3. Ayamdoo JA, Demuyakor B, Saalia FK, Addy F (2014) Effect of varying parboiling conditions on the cooking and eating/sensory characteristics of Jasmine 85 and Nerica14 Rice varieties. Am J Food Technol 9:1-14. https://doi.org/10.3923/ajft.2014.1.14
4. Bualuang O, Tirawanichakul Y, Tirawanichakul S (2013) Comparative study between hot air and infrared drying of parboiled rice: kinetics and qualities aspects. J Food Process Preserv 37:1119–1132. https://doi.org/10.1111/j.1745-4549.2012.00813.x
5. Dutta H, Mahanta CL (2014) Laboratory process development and physicochemical characterization of a low amylose and hydrothermally treated ready-to-eat rice product requiring no cooking. Food Bioprocess Technol 7:212–223. https://doi.org/10.1007/s11947-012-1037-9
Cited by 15 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Study of the Soaking Process of a ready-to-eat rice of Assam (Komal Chaul): A Mechanistic and a Machine Learning Based Approach for spectra-based Estimation of Endpoint;Food Biophysics;2024-06-05
2. A comprehensive review on instant rice: Preparation methodology, characterization, and quality attributes;Food Chemistry Advances;2024-06
3. Correlation Among Physical Properties of Parboiled Milled Rice During Hydrothermal Pretreatment Processing;Pertanika Journal of Tropical Agricultural Science;2024-04-26
4. Brown rice: a missing nutrient-rich health food;Food Science and Human Wellness;2023-09
5. Neuro‐fuzzy interface and mathematical modeling of rehydration kinetics and dynamic vapor sorption behavior of novel no‐cooking rice;Journal of Food Process Engineering;2023-03-09
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3