Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties-Reference-Cited by-同舟云学术

Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties

Published:2020-04-16 Issue:4 Volume:51 Page:663-679
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Devraj Lavanya¹^ORCID,Natarajan Venkatachalapathy¹^ORCID,Vadakkeppulpara Ramachandran Sinija¹,Manicakam Loganathan¹,Sarvanan Shanmugasundaram¹

Affiliation:

1. Indian Institute of Food Processing Technology Thanjavur India

Funder

Council of Scientific and Industrial Research, Government of India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12522

Reference56 articles.

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3. Quality of Indian rice;Bhattacharya K.;Journal of Food Science and Technology,1980

4. Evaluation of physicochemical properties of plasma treated brown rice

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