Factors affecting water uptake of rice grain during soaking

Author:

Bello Marcelo,Tolaba Marcela P.,Suarez Constantino

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. AOAC. (1996). Official methods of analysis, Washington, DC: Association of Official Analytical Chemists.

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

3. A semi-empirical correlation for prediction of hydration characteristics of paddy during parboiling;Bandyopadhyay;Journal of Food Technology,1978

4. On the absorption of liquid water by the wheat kernel;Becker;Cereal Chemistry,1960

5. Parboiling of rice in rice chemistry and technology;Bhattacharya,1985

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