Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.)-Reference-Cited by-同舟云学术

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Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.)

Published:2017-01 Issue: Volume:75 Page:386-392
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ahmad Usman,Alfaro Luis,Yeboah-Awudzi Millicent,Kyereh Emmanuel,Dzandu Bennett,Bonilla Franklin,Chouljenko Alexander,Sathivel Subramaniam

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Quality change and mass loss of paddy during airtight storage in a ferro-cement bin in Sri Lanka;Adhikarinayake;Journal of Stored Products Research,2006

2. Official methods and recommended practices of the american oil chemists' society;AOCS Official Method Ai 3.75,1997

3. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. part 1. cooking using excess water;Billiris;Journal of Food Engineering,2012

4. Registration of ‘Catahoula’rice;Blanche;Journal of Plant Registrations,2009

5. Physicochemical, mechanical and thermal properties of brown rice grain with various moisture contents;Cao;International Journal of Food Science & Technology,2004

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