Effect of Temperature, Exposure Duration, and Moisture Content on Color and Viscosity of Rice-Reference-Cited by-同舟云学术

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Effect of Temperature, Exposure Duration, and Moisture Content on Color and Viscosity of Rice

Published:2001-09 Issue:5 Volume:78 Page:559-563
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Dillahunty A. L.¹,Siebenmorgen T. J.¹²,Mauromoustakos A.³

Affiliation:

1. Graduate assistant and professor of Food Science, respectively, 272 Young Ave., University of Arkansas, Fayetteville, AR 72704.

2. Corresponding author. E-mail: tsiebenm@comp.uark.edu Phone: 501-575-2841. Fax: 501-575-6936.

3. Associate professor, Agricultural Statistics Laboratory, University of Arkansas, Fayetteville, AR 72701.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference14 articles.

1. Post-harvest changes in the respiratory activity of and ethanol accumulation in fresh rice grains.

2. A quantitative study of the influence of temperature, water activity and storage atmosphere on the yellowing of paddy endosperm

3. Quantifying Surface Lipid Content of Milled Rice via Visible/Near-Infrared Spectroscopy

4. Effect of Moisture Content and Temperature on Respiration Rate of Rice

5. EFFECT OF MOLDS ON TEMPERATURE OF STORED GRAIN

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