Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice
Author:
Funder
China Postdoctoral Science Foundation
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-017-2598-4.pdf
Reference34 articles.
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3. Bhatnagar AS, Prabhakar DS, Prasanth Kumar PK, Raja Rajan RG, Gopala Krishna AG (2014) Processing of commercial rice bran for the production of fat and nutraceutical rich rice brokens, rice germ and pure bran. LWT Food Sci Technol 58:306–311. doi: 10.1016/j.lwt.2014.03.011
4. Boluda-Aguilar M, Taboada-Rodríguez A, López-Gómez A, Marín-Iniesta F, Barbosa-Cánovas GV (2013) Quick cooking rice by high hydrostatic pressure processing. LWT Food Sci Technol 51:196–204. doi: 10.1016/j.lwt.2012.09.021
5. Chen HH, Chen YK, Chang HC (2012) Evaluation of physicochemical properties of plasma treated brown rice. Food Chem 135:74–79. doi: 10.1016/j.foodchem.2012.04.092
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