Laboratory Process Development and Physicochemical Characterization of a Low Amylose and Hydrothermally Treated Ready-to-Eat Rice Product Requiring No Cooking

Author:

Dutta Himjyoti,Mahanta Charu Lata

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference50 articles.

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2. Bello, M., Baeza, R., & Tolaba, M. P. (2006). Quality characteristics of milled and cooked rice affected by hydrothermal treatment. Journal of Food Engineering, 72, 124–133.

3. Bhattacharya, K. R. (2004). Parboiling of rice. In N. E. T. Champagne (Ed.), Rice chemistry and technology (pp. 329–404). St. Paul: American Association of Cereal Chemists, Inc.

4. Bhattacharya, K. R., Sowbhagya, C. M., & Indudhara Swamy, Y. M. (1972). Some physical properties of paddy and rice and their interrelations. Journal of the Science of Food and Agriculture, 23, 171–186.

5. Bhattacharya, K. R., & Ali, S. Z. (1976). A sedimentation test for pregelatinized rice products. LWT-Food Science and Technology, 9, 36–37.

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