Influence of low pressure cold plasma on cooking and textural properties of brown rice-Reference-Cited by-同舟云学术

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Influence of low pressure cold plasma on cooking and textural properties of brown rice

Published:2016-10 Issue: Volume:37 Page:53-60
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Thirumdas Rohit,Saragapani C.,Ajinkya M.T.,Deshmukh R.R.,Annapure U.S.

Funder

University Grants Commission

DST

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference41 articles.

1. Official methods of analysis;AOAC,2010

2. Brown rice-beyond the color reviving a lost health food - A review;Babu;American-Eurasian Journal Agriculture,2009

3. Degree of gelatinization of cooked rice;Birch;Die Starke,1973

4. Comparative study of the surface hydroxyl groups of fumed and precipitated silicas. 2. Characterization by infrared spectroscopy of the interactions with water;Burneau;Langmuir,1990

5. Investigation of properties of long-grain brown rice treated by low-pressure plasma;Chen;Food and Bioprocess Technology,2014

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