Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

Author:

Bello Marcelo O.,Loubes María A.,Aguerre Roberto J.,Tolaba Marcela P.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference29 articles.

1. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington

2. Arai K, Rao SN, Desikachar HS (1975) Studies of the effect of parboiling on Japonica and Indica rice. Jpn J Trop Agric 19:7–14

3. ASTM (2000) Standard test methods for calcium and magnesium in water. American society for testing and materials, West Conshohocken

4. Bello M, Baeza R, Tolaba M (2006) Quality characteristics of milled and cooked rice affected by hydrotermal treatment. J Food Eng 72:124–133

5. Bello M, Tolaba M, Suarez C (2007) Water absorption and starch gelatinization in whole rice grain during soaking. LWT 40:313–318

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