Process of Producing Parboiled Rice with Different Colors by Fluidized Bed Drying Technique Including Tempering

Author:

Bootkote Pitipat,Soponronnarit Somchart,Prachayawarakorn Somkiat

Funder

the “Research Chair Grant” of National Science and Technology Development Agency (NSTDA)

the “Research Chair Grant” of National Science and Technology Development Agency (NSTDA) and the Rajamangara University of Technology Srivijaya

Publisher

Springer Science and Business Media LLC

Subject

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

Reference26 articles.

1. AACC. (1995). Approved method of the American association of cereal chemists (9th ed.). St. Paul: American Association of Cereal Chemists, Inc.

2. Bhattachaya, S. (1996). Kinetics on colour changes in rice due to parboiling. Journal of Food Engineering, 29(1), 99–106.

3. Bor, S. L., & Robert, R. M. (1991). Rice: volume 2 utilization, chapter 4 (2nd ed.). New York: Van Nostrand Reinhold.

4. Briffaz, A., Bohuon, P., Méot, J. M., Dornier, M., & Mestres, C. (2014). Modelling of water transport and swelling associated with starch gelatinization during rice cooking. Journal of Food Engineering, 121, 143–151.

5. Brook, R. C., & Foster, G. H. (1979). Cereals and food grains, including soybean, chapter 2, CRC handbook series in agriculture. Boca Raton: CRC press.

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3