Modelling water diffusion during long-grain rice soaking
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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2. Cereal foods;AOAC,1980
3. A semi-empirical correlation for prediction of hydration characteristics of paddy during parboiling;Bandyopadhyay;J. Food Technol.,1978
4. Desorption characteristics of hot-soaked parboiled paddy;Bandyopadhyay;J. Food Technol.,1980
5. A study of diffusion in solids of arbitrary shape, with application to the drying of the wheat kernel;Becker;J. Applied Polymer Science,1959
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