Parboiled Rice

Author:

Luh Bor S.,Mickus Robert R.

Publisher

Springer US

Reference57 articles.

1. Ali, S. Z., and Bhattacharya, K. R. 1976. Comparative properties of beaten rice and parboiled rice. Lebensmit.-Wiss. Technol. 9: 11–13.

2. Ali, S. Z., and Bhattacharya, K. R. 1980a. Changes in sugars and amino acids during parboiling of rice. J. Food Biochem. 4: 169–179.

3. Ali, S. Z., and Bhattacharya, K. R. 1980b. High-temperature-drying-cum-par-boiling of paddy. J. Food Process Engr. 4(2): 123–126.

4. Ali, S. Z., and Bhattacharya, K. R. 1980c. Pasting behavior of parboiled rice. J. Texture Stud. 11: 239–245.

5. Ali, S. Z., and Bhattacharya, K. R. 1982. Studies on pressure parboiling of rice. J. Food Sci. Technol 19: 236–242.

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