Improvements in Technology for Parboiling Rice-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Improvements in Technology for Parboiling Rice

Published:2013-01 Issue:1 Volume:58 Page:23-26
ISSN:0146-6283
Container-title:Cereal Foods World
language:en
Short-container-title:Cereal Foods World

Author:

Bhattacharya K. R.¹

Affiliation:

1. Mysore, India

Publisher

Scientific Societies

Subject

Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CFW-58-1-0023

Cited by 8 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. Effect of ultrasonication, germination, and steaming on the properties of a black rice variety;Food Chemistry Advances;2024-06

2. Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.);Food Science and Technology International;2022-11-15

3. Microwave-assisted parboiling of high moisture paddy: A comparative study based on energy utilization, process economy and grain quality with conventional parboiling;Energy;2021-10

4. Impact of parboiling and cultivars on the free and total amino acid composition of rice ( Oryza sativa L.);Journal of Food Processing and Preservation;2021-08-09

5. Evaluation of parboiled rice by-product as a ruminant feed: in vitro digestibility and methane production;IOP Conference Series: Earth and Environmental Science;2021-05-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP