Author:
Chakkaravarthi A.,Lakshmi S.,Subramanian R.,Hegde V.M.
Reference16 articles.
1. Kinetics of water diffusion and starch gelatinization during rice parboiling;Bakshi;Journal of Food Science,1980
2. Degree of gelatinization of cooking rice;Birch;Starke,1973
3. Kinetic studies on cooking of rice of various polishing degrees;Cheigh;Korean Journal of Food Science and Technology,1978
4. Energy conservation in domestic rice cooking;Das;Journal of Food Engineering,2006
5. The formation of cracks in rice during wetting and its effect on the cooking characteristics of the cereal;Desikachar;Cereal Chemistry,1961
Cited by
32 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