Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice

Author:

Mohapatra Debabandya,Bal Satish

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Andrews, R. D., Shores, C. L., Alvin, D. L., Friendswood, A. M., & Srtoike, J.E. (1993). United States Patent Number 5208063.

2. Effect of rice kernel thickness on degree of milling and associated optical measurements;Chen;Cereal Chemistry,1997

3. Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice;Gujral;Journal of Food Engineering,2003

4. An improved cooking quality test for Basmati rice;Hirannaiah;Journal of Food Science and Technology,2001

5. Distribution of amylase, nitrogen, and minerals in rice kernels with various characters;Itani;Journal of Agricultural and Food Chemistry,2002

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