Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice-Reference-Cited by-同舟云学术

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Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice

Published:2006-01 Issue:1 Volume:83 Page:80-85
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Lamberts L.¹²,Bie E. De¹,Derycke V.¹,Veraverbeke W. S.¹,De Man W.³,Delcour J. A.¹

Affiliation:

1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

2. Corresponding author. Phone: (+32)-16-321582. Fax: (+32)-16-321997. E-mail: Lieve.Lamberts@biw.kuleuven.be

3. Masterfoods, Industrielaan 5, B-2250 Olen, Belgium.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference14 articles.

1. CHANGES IN SUGARS AND AMINO ACIDS DURING PARBOILING OF RICE

2. Kinetics on colour changes in rice due to parboiling

3. Effect of Processing Conditions on Quality of Parboiled Rice

4. Effects of drying conditions on head rice yield and browning index of parboiled rice

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