Effect of steam curing on pasting and textural properties, starch structure and the quality of a local aromatic rice variety
Author:
Affiliation:
1. Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
2. Rice Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO) Rasht Iran
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16857
Reference41 articles.
1. Determination of intrinsic and acquired chalkiness in rice grain;Ali N.;Journal of Agricultural Engineering.,1979
2. Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels
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