Effect of combined microwave, hot air, and vacuum treatments on cooking characteristics of rice-Reference-Cited by-同舟云学术

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Effect of combined microwave, hot air, and vacuum treatments on cooking characteristics of rice

Published:2019-02-27 Issue:4 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Agrawal Swati¹^ORCID,Raigar Rakesh Kumar¹^ORCID,Mishra Hari Niwas¹

Affiliation:

1. Agricultural and Food Engineering DepartmentIndian Institute of Technology Kharagpur West Bengal India

Funder

Ministry of Human Resource Development

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13038

Reference32 articles.

1. Effect of Four Drying Methods on the Quality of Osmotically Dehydrated Cranberries

2. Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process

3. Effect of phosphate and citrate on quick‐cooking rice;Bhaskar G.;Journal of Food Science and Technology,1989

4. Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch

5. Starch gelatinization distribution and peripheral cell disruption in cooking rice grains monitored by microscopy

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