Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships-Reference-Cited by-同舟云学术

Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships

Published:2016-09-19 Issue:2 Volume:48 Page:160-170
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Bhat Farhan M.¹,Riar Charanjit S.¹

Affiliation:

1. Department of Food Engineering & Technology; Sant Longowal Institute of Engineering & Technology; Longowal Punjab India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12227/fullpdf

Reference43 articles.

1. Cooking and eating characteristics of rice (Oryza sativa L);Asghar;Pakistan Journal of Food Sciences,2012

2. Quality characteristics of milled and cooked rice affected by hydrothermal treatment;Bello;Journal of Food Engineering,2006

3. Water uptake of rice during cooking;Bhattacharya;Cereal Science Today,1971

4. The cereal of the world's poor takes center stage;Cantral;Science,2002

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