Changes in lipids and in sensory attributes on storage of rice milled to different degrees-Reference-Cited by-同舟云学术

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Changes in lipids and in sensory attributes on storage of rice milled to different degrees

Published:2007-06-29 Issue:6 Volume:26 Page:615-628
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

PIGGOTT J. R.,MORRISON W. R.,CLYNE J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb02007.x/fullpdf

Reference26 articles.

1. Non-starch lipids and starch lipids in milled rice;Azudin;Journal of Cereal Science,1986

2. Cooking quality of white rice milled from rough rice dried at different temperatures;Batcher;Cereal Chemistry,1958

3. Hexanal as a measure of rancidity in low fat foods;Fritsch;Journal of the American Oil Chemists Society,1977

4. Measurement of lipid oxidation: a review;Gray;Journal of the American Oil Chemists Society,1978

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