Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties-Reference-Cited by-同舟云学术

Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties

Published:2024-02-06 Issue:9 Volume:61 Page:1662-1674
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Sharma Sakshi^ORCID,Semwal Anil Dutt^ORCID,Govind Raj Thima,Wadikar Dadasaheb^ORCID

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s13197-024-05925-1.pdf

Reference33 articles.

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3. AOAC Official Method 930.15 (2005) Official methods of analysis of AOAC international, 18th edn. AOAC International, Gaithersburg

4. Aruva S, Dutta S, Moses JA (2020) Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies. J Food Sci 85(10):3303–3312

5. Ayamdoo JA, Demuyakor B, Dogbe W, Owusu R (2013) Parboiling of paddy rice, the science and perceptions of it as practiced in Northern Ghana. Int J Sci Technol Res 2(4):13–18

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1. Periodic hydration of paddy rice in mass transfer, physical and thermodynamic properties;Chemical Engineering and Processing - Process Intensification;2024-09