Effects of Continuous Steaming on Milling Characteristics of Two Indica Rice Varieties-Reference-Cited by-同舟云学术

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Effects of Continuous Steaming on Milling Characteristics of Two Indica Rice Varieties

Published:2013-07 Issue:4 Volume:20 Page:309-312
ISSN:1672-6308
Container-title:Rice Science
language:en
Short-container-title:Rice Science

Author:

VENKATACHALAPATHY N.,UDHAYAKUMAR R.

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

Reference11 articles.

1. Cooking quality of raw rice and parboiled rice;Ali;Rice Proc Eng Centre Rep,1977

2. Anon. 1969. CFTRI News Letter. Mysore, India.

3. Processing conditions and milling yield in parboiling of rice;Bhattacharya;J Agric Food Chem,1966

4. Changes in rice during parboiling and properties of parboiled rice;Bhattacharya,1985

5. Physio-chemical and cooking quality characteristics of promising varieties and hybrids in rice;Binodh;Ind J Genet Plant Breeding,2006

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