Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1901-5.pdf
Reference32 articles.
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2. Ahromrit A, Ledward DA, Niranjan K (2006) High pressure induced water uptake characteristics of Thai glutinous rice. J Food Eng 72:225–233. doi: 10.1016/j.jfoodeng.2004.11.013
3. Ahromrit A, Ledward DA, Niranjan K (2007) Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice. J Food Eng 79:834–841. doi: 10.1016/j.jfoodeng.2006.03.003
4. Akil HM, Cheng LW, Mohd Ishak ZA, Abu Bakar A, Abd Rahman MA (2009) Water absorption study on pultruded jute fibre reinforced unsaturated polyester composites. Compos Sci Technol 69:1942–1948
5. Bárcenas ME, Altamirano-Fortoul R, Rosell CM (2010) Effect of high pressure processing on wheat dough and bread characteristics. LWT Food Sci Technol 43:12–19
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