Effect of continuous steaming on parboiled rice quality-Reference-Cited by-同舟云学术

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Effect of continuous steaming on parboiled rice quality

Published:1998-04 Issue:1 Volume:36 Page:135-143
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Adhikaritanayake T.B.,Noomhorm A.

Publisher

Elsevier BV

Subject

Food Science

Reference9 articles.

1. Studies of the effect of parboiling on Japonica and Indica rice;Arai;Japanese Journal of Tropical Agriculture,1975

2. Effect of processing conditions on quality of parboiled rice;Bhattacharya;Journal of Agricultural and Food Chemistry,1966

3. Steam treatment of rice paddy as a means of reducing stickiness;Fellers;Cereal Foods World,1978

4. Rice Testing Methods and Equipment;Gariboldi,1973

5. Rice Parboiling;Gariboldi,1974

Cited by 7 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. Could Japonica Rice Be an Alternative Variety for Increased Global Food Security and Climate Change Mitigation?;Foods;2021-08-12

2. Parboiled rice production without steaming by microwave-assisted hot air fluidized bed drying;Food and Bioproducts Processing;2020-03

3. Method of producing parboiled rice without steam by fluidized bed dryer;E3S Web of Conferences;2020

4. Evaluation of new parboiled rice process using humidified hot air fluidized bed drying;Drying Technology;2018-09-11

5. Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment;Ultrasonics Sonochemistry;2018-03

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