Parboiled Rice and Parboiling Process
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
http://link.springer.com/article/10.1007/s12393-018-9177-y/fulltext.html
Reference151 articles.
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2. Heinemann RJB, Fagundes PL, Pinto EA, Penteado MVC, Lanfer-Marquez UM (2005) Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil. J Food Compos Anal 18:287–296. https://doi.org/10.1016/j.jfca.2004.07.005
3. Vanier NL, Paraginski RT, Berrios JDJ, de Oliveira LC, Elias MC (2015) Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk. J Food Compos Anal 41:98–103. https://doi.org/10.1016/j.jfca.2015.02.008
4. Bhattacharya S (1996) Kinetics on colour changes in rice due to parboiling. J Food Eng 29:99–106
5. Monks JLF, Vanier NL, Casaril J, Berto RM, de Oliveira M, Gomes CB, de Carvalho MP, Dias ARG, Elias MC (2013) Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice. J Food Compos Anal 30:73–79. https://doi.org/10.1016/j.jfca.2013.01.009
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