Impacts of degree of milling on the appearance and aroma characteristics of raw rice-Reference-Cited by-同舟云学术

Impacts of degree of milling on the appearance and aroma characteristics of raw rice

Published:2015-10-30 Issue:9 Volume:96 Page:3017-3022
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Rodríguez-Arzuaga Mariana¹²,Cho Sungeun¹,Billiris María A²,Siebenmorgen Terry¹,Seo Han-Seok¹

Affiliation:

1. Department of Food Science; University of Arkansas; Fayetteville AR 72704 USA

2. Laboratorio Tecnológico del Uruguay; 11500 Montevideo Uruguay

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7471/fullpdf

Reference24 articles.

1. Effect of rice kernel thickness on degree of milling and associated optical measurements;Chen;Cereal Chem,1997

2. Milling characteristics of various rough rice kernel thickness fractions;Sun;Cereal Chem,1993

3. Relationship between milled rice surface fat concentration and degree of milling as measured with a commercial milling meter;Sibenmorgen;Cereal Chem,1994

4. Degree of milling effects on rice pasting properties;Perdon;Cereal Chem,2001

5. Determination of the degree of polishing in rice. II. Determination of thiamin and phosphorus for processing control;Desikachar;Cereal Chem,1955

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