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

Author:

Sharma SakshiORCID,Semwal Anil DuttORCID,Govind Raj Thima,Wadikar DadasahebORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference33 articles.

1. Ahromrit A, Ledward DA, Niranjan K (2006) High pressure induced water uptake characteristics of Thai glutinous rice. J Food Eng 72(3):225–233

2. Alizadeh MR (2011) Effect of paddy husked ratio on rice breakage and whiteness during milling process. Aust J Crop Sci 5(5):562–565

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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