High pressure induced water uptake characteristics of Thai glutinous rice-Reference-Cited by-同舟云学术

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High pressure induced water uptake characteristics of Thai glutinous rice

Published:2006-02 Issue:3 Volume:72 Page:225-233
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ahromrit A.,Ledward D.A.,Niranjan K.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Hydration kinetics of red kidney beans (Phaseolus vulgaris L);AbuGhannam;Journal of Food Science,1997

2. Kinetics of water diffusion and starch gelatinization during rice parboiling;Bakshi;Journal of Food Science,1980

3. Modelling rice parboiling process;Bakshi;Lebensmittel-Wissenschaft und-Technologie,1982

4. Some physicochemical and food application characteristics of California waxy rice varieties;Bean;Cereal Chemistry,1984

5. Parboiling of rice;Bhattacharya,1985

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