High pressure induced water absorption and gelatinization kinetics of paddy
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference31 articles.
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5. The impact of pressure, temperature and treatment time on starches: Pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing;Bauer;Journal of Food Engineering,2005
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3. Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review;Critical Reviews in Food Science and Nutrition;2021-11-29
4. Analysis of the Activation Volume and the Pressure Resistance for Handling Kinetic of Processing Food;Advances in Intelligent Systems and Computing;2021
5. A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients;Molecules;2020-05-20
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