Studies on the soak water characteristics in various paddy parboiling methods-Reference-Cited by-同舟云学术

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Studies on the soak water characteristics in various paddy parboiling methods

Published:1996-03 Issue:3 Volume:55 Page:259-261
ISSN:0960-8524
Container-title:Bioresource Technology
language:en
Short-container-title:Bioresource Technology

Author:

Ramalingam N.,Anthoni Raj S.

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Reference9 articles.

1. Influence of soaking and steaming on the loss of simpler constituents in paddy;Anthoni Raj;J. Food Sci. Technol.,1980

2. Standard Methods for the Examination of Water and Wastewater;APHA,1975

3. The prevention of nuisances caused by the parboiling of paddy;Charlton;Agric. Res. Inst. Pusa Bull.,1923

4. Microbiological Methods;Collin,1967

5. Tolerance Limits for Industrial Effluents. Part I. General Limits;Indian Standards Institutions,1981

Cited by 21 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. Appropriate operating condition for golden color parboiled rice production by high temperature fluidized bed drying and tempering;Drying Technology;2022-06-22

2. Performance evaluation and intensification of novel buoyant filter bioreactor with associated secondary treatment process for rice processing industries;Chemical Engineering and Processing - Process Intensification;2021-12

3. Methods of producing parboiled rice by hot air and combined microwave-hot air fluidized bed drying;Drying Technology;2021-04-13

4. Effect on Crystallinity of Rice After Iron Fortification;Current Nutrition & Food Science;2020-04-27

5. HYDROTHERMAL TREATMENTS FOR PADDY TO IMPROVE PHYSICOCHEMICAL QUALITY OF BROWN RICE;Journal of Microbiology, Biotechnology and Food Sciences;2020-04

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