Author:
Luh Bor S.,Mickus Robert R.
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.
Cited by
14 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