Parboiling brown rice using super heated steam fluidization technique-Reference-Cited by-同舟云学术

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Parboiling brown rice using super heated steam fluidization technique

Published:2006-08 Issue:3 Volume:75 Page:423-432
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Soponronnarit Somchart,Nathakaranakule Adisak,Jirajindalert Athikom,Taechapairoj Chaiyong

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. AACC. (1995). Approved method of the American Association of Cereal Chemists, 9th ed. St. Paul, MN: American Association of Cereal Chemists, AACC.

2. Pasting behaviour of parboiled rice;Ali;Journal of Texture Studies,1980

3. Parboiling of rice;Bhattacharya,1985

4. Conditions of drying parboiled Paddy for optimum milling quality;Bhattacharya;Cereal Chemistry,1967

5. Swelling pasting and gelling of wheat starch;Dengate,1984

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