Effect of parboiling on rice quality-Reference-Cited by-同舟云学术

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Effect of parboiling on rice quality

Published:2013 Issue: Volume: Page:247-297
ISSN:
Container-title:Rice Quality
language:
Short-container-title:

Author:

Bhattacharya Kshirod R.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/QU067VVV24271N75.pdf

Reference98 articles.

1. Nonenzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics;Ajandouz;J Agric Food Chem,1999

2. Effect of amylose content on some characteristics of parboiled rice;Alary;J Agric Food Chem,1977

3. Hydration and amylose-solubility behaviour of parboiled rice;Ali;Lebensm Wiss Technol,1972

4. An alkali reaction test for parboiled rice;Ali;Lebensm Wiss Technol,1972

5. Comparative properties of beaten rice and parboiled rice;Ali;Lebensm Wiss Technol,1976

Cited by 2 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. Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?;PLOS ONE;2022-09-15

2. In vitro rumen fermentability kinetics of parboiled rice bran;Journal of the Indonesian Tropical Animal Agriculture;2019-03-21

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