Quality characteristics of milled and cooked rice affected by hydrothermal treatment

Author:

Bello M.,Baeza R.,Tolaba M.P.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Parboiling of rice;Bhattacharya,1985

2. Conditions of drying parboiled paddy for optimum milling quality;Bhattacharya;Cereal Chemistry,1967

3. Effects of postharvest processing on texture profile analysis of cooked rice;Champagne;Cereal Chemistry,1998

4. Simultaneous optimisation of several response variables;Derringer;Journal of Quality Technology,1980

5. Model application: hydration and gelatinization during rice parboiling;Elbert;Drying Technology,2001

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