DIC-Assisted Parboiling of Paddy Rice-Reference-Cited by-同舟云学术

DIC-Assisted Parboiling of Paddy Rice

Published:2013-09-26 Issue: Volume: Page:57-66
ISSN:1571-0297
Container-title:Food Engineering Series
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Author:

Thai Cong Duong,Allaf Karim

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-1-4614-8669-5_3

Reference12 articles.

1. Ali N, Ojha TP (1977) Coukking quality of raw rice and paraboiled rice. Rice Process Eng Centre Rep 3(1):22–26

2. Bhattacharya KR (1985) Rough rice storage. In: Juliano BO (ed) Rice: chemistry and technology. American Association of Cereal Chemists, St. Paul, pp 289–348

3. Bhattacharya KR, Subba Roa PV (1966) Effect of processing conditions on quality of parboiled rice. J Agric Food Chem 14(5):476–479. doi: 10.1021/jf60147a009

4. CFTRI (1969) Parboiling of paddy, vol Project Circular 7. Central Food Technological Research Institute, Mysore

5. Cogburn RR (1985) Rough rice storage In: Juliano BO (ed) Rice: Chemistry and Technology. American Association of Cereal Chemists, USA, pp 265–287

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