Effects of Superheated Steam Fluidized Bed Drying on the Quality of Parboiled Germinated Brown Rice

Author:

Cheevitsopon Ekkapong1,Noomhorm Athapol2

Affiliation:

1. Food Engineering; Faculty of Engineering; King Mongkut's Institute of Technology Ladkrabang; Ladkrabang Thailand

2. Food Engineering and Bioprocess Technology; School of Environment, Resources & Development; Asian Institute of Technology; PO Box 4, Klong Luang Pathumthani 12120 Thailand

Funder

Higher Education Commission of the Royal Thai Government

Asian Institute of Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Aoto , H. Sugino , T. Shinmura , H. Mizukuchi , A. Kise , M. Teramoto , S. Someya , S. Tsuchiya , K. Ishiwata , K. 2003 Germinated brown rice

2. Germination conditions affect physicochemical properties of germinated brown rice flour;Charoenthaikij;J. Food Sci.,2009

3. Effects of parboiling and fluidized bed drying on the physicochemical properties of germinated brown rice;Cheevitsopon;Int. J. Food Sci. Technol.,2011

4. Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus);Chinma;Food Res. Int.,2009

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