Effect of Processing Conditions on Quality of Parboiled Rice-Reference-Cited by-同舟云学术

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Effect of Processing Conditions on Quality of Parboiled Rice

Published:1966-05 Issue:5 Volume:14 Page:476-479
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bhattacharya K. R.,Subba Roa P. V.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60147a009

Cited by 48 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of steam pressure treatment on rough rice and its physicochemical properties;LWT;2023-05

2. Appropriate operating condition for golden color parboiled rice production by high temperature fluidized bed drying and tempering;Drying Technology;2022-06-22

3. Textural and morphological changes of heat soaked raw Amaranthus caudatus;Journal of Cereal Science;2021-03

4. Effect of high‐pressure pre‐soaking on texture and retrogradation properties of parboiled rice;Journal of the Science of Food and Agriculture;2021-01-19

5. Processing Parameters for One-Pass Drying of High-Moisture Parboiled Rough Rice with 915 MHz Microwaves;Transactions of the ASABE;2021

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