Improved shelf life of brown rice by heat and microwave treatment-Reference-Cited by-同舟云学术

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Improved shelf life of brown rice by heat and microwave treatment

Published:2016-03-01 Issue:04 Volume:05 Page:378-385
ISSN:1338-5178
Container-title:Journal of Microbiology, Biotechnology and Food Sciences
language:
Short-container-title:JMBFS

Author:

Bergonio King B.,Lucatin Leny Grace G.,Corpuz Gerome A.,Ramos Nerissa C.,Duldulao Joy Bartolome A.

Publisher

Slovak University of Agriculture in Nitra

Subject

Molecular Biology,Microbiology,Food Science,Biotechnology

Link

https://www.jmbfs.org/wp-content/uploads/2016/01/jmbfs-0914-bergonio.pdf

Cited by 11 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

1. Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components;Journal of Food Composition and Analysis;2024-04

2. Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions;Physiology and Molecular Biology of Plants;2023-07

3. Stabilization of Rice Bran: A Review;Foods;2023-05-08

4. Effect of ultrasound-accelerated debittering method on total alkaloid and total carotenoid content of lupin seeds (Lupinus albus L.) and storage stability of thermally treated lupin flours;Journal of Food Measurement and Characterization;2023-03-13

5. Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures;Foods;2021-11-02

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