Publisher
Springer Science and Business Media LLC
Reference30 articles.
1. Agrawal S, Raigar RK, Mishra HN (2019) Effect of combined microwave, hot air, and vacuum treatments on cooking characteristics of rice. J Food Process Eng 42(4):e13038. https://doi.org/10.1111/jfpe.13038
2. AOAC (2000) Official methods of analysis, 17th edn. The Association of Official Analytical Chemists, Washington
3. Arunyanart T, Charoenrein S (2008) Effect of sucrose on the freeze–thaw stability of rice starch gels: correlation with microstructure and freezable water. Carbohyd Polym 74(3):514–518. https://doi.org/10.1016/j.carbpol.2008.04.002
4. Bui LT, Coad RA, Stanley RA (2018) Properties of rehydrated freeze-dried rice as a function of processing treatments. LWT Food Sci Technol 91:143–150. https://doi.org/10.1016/j.lwt.2018.01.039
5. Chavan P, Sharma SR, Mittal TC, Mahajan G, Gupta SK (2018) Effect of parboiling technique on physico-chemical and nutritional characteristics of basmati rice. Agric Res J 55(3):490–499
Cited by
3 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