Kinetics of color changes of popped rice during microwave popping: Effect of salt and moisture content
Author:
Affiliation:
1. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur; Kharagpur West Bengal 721302 India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12560/fullpdf
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4. Improvement of marker-based predictability of apparent amylose content in japonica rice through GBSSI allele mining;Biselli;Rice,2014
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