Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times-Reference-Cited by-同舟云学术

Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times

Published:2011-07-13 Issue:9 Volume:46 Page:1912-1920
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

da Fonseca Flávia Araújo,Soares Júnior Manoel Soares,Caliari Márcio,Bassinello Priscila Zaczuk,da Costa Eifert Eduardo,Garcia Diva Mendonça

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02701.x/fullpdf

Reference31 articles.

1. Influence of soaking and steaming on the loss of simpler constituents in paddy;Anthoni Raj;International Journal of Food Science and Technology,1980

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