Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars-Reference-Cited by-同舟云学术

Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars

Published:2005-02 Issue:2 Volume:89 Page:253-259
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Singh Narpinder,Kaur Lovedeep,Singh Sodhi Navdeep,Singh Sekhon Kashmira

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

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3. Correlation between cooked rice texture and rapid visco analyser measurements;Champagne;Cereal Chemistry,1999

4. Bulk density of long- and medium-grain rice varieties as affected by harvest and conditioning moisture contents;Fan;Cereal Chemistry,1998

5. Relation of starch composition, protein content, and gelatinization temperature to cooking and eating quality of milled rice;Juliano;Food Technology,1965

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