Review of the effects of different processing technologies on cooked and convenience rice quality

Author:

Yu L.,Turner M.S.,Fitzgerald M.,Stokes J.R.,Witt T.

Funder

Australian Research Council

University of Queensland, Australia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference110 articles.

1. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007

2. Effects of amylose content on some characteristics of parboiled rice;Alary;Journal of Agricultural and Food Chemistry,1977

3. Effect of sucrose on the freeze–thaw stability of rice starch gels: Correlation with microstructure and freezable water;Arunyanart;Carbohydrate Polymers,2008

4. Recrystallization kinetics and glass transition of rice starch gel system;Baik;Journal of Agricultural and Food Chemistry,1997

5. Baz, A. A., Hsu, J. Y., & Scoville, E. (1992). Preparation of quick cooking rice: Google Patents.

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