Modeling changes in milled rice (Oryza sativa L.) kernel dimensions during soaking by image analysis-Reference-Cited by-同舟云学术

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Modeling changes in milled rice (Oryza sativa L.) kernel dimensions during soaking by image analysis

Published:2007-05 Issue:1 Volume:80 Page:359-369
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yadav B.K.,Jindal V.K.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Official methods of analysis;AOAC,1980

2. Moisture adsorption rates of rough rice;Banaszek;Transactions of ASAE,1990

3. Head rice yield reduction rates caused by moisture adsorption;Banaszek;Transactions of ASAE,1990

4. Parboiling of rice;Bhattacharya,1985

5. A gel consistency test for eating quality of rice;Cagampang;Journal of Science Food Agriculture,1973

Cited by 28 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

1. Correlation Among Physical Properties of Parboiled Milled Rice During Hydrothermal Pretreatment Processing;Pertanika Journal of Tropical Agricultural Science;2024-04-26

2. Modelling of millet kernel water absorption and dimensions during hydration at different temperatures using a non-destructive image analysis technique;Measurement: Food;2024-03

3. Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors;Food Chemistry;2021-06

4. Dimensional Analysis and Gradation of Rice Grain Using Image Processing;Lecture Notes in Electrical Engineering;2021

5. Correlation between moisture content and machine vision image characteristics of corn kernels;International Journal of Food Properties;2020-01-01

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