Changes in Pasting Behaviour of Rice during Ageing

Author:

Sowbhagya C.M.,Bhattacharya K.R.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

1. The curing of freshly harvested paddy: Part I—Principles of curing;Desikachar;Journal of the Science of Industrial Research,1957

2. The curing of freshly harvested paddy: Part II—Applications;Desikachar;Journal of the Science of Industrial Research,1957

3. Storage, quality preservation, and packaging of rice;Ishitani;In «Technical Handbook for Safety Control of Rice» , Food Agency, Ministry of Agriculture, Forestry and Fisheries, Tokyo, Japan,,1998

4. Enzymatic improvement of the cooking quality of aged rice: a main mode of protease action;Arai;Bioscience Biotechnology and Biochemistry,1993

5. Milled rice and changes during aging;Barber;In «Rice Chemistry and Technology» D.F. Houston ed.), American Association of Cereal Chemists, St. Paul, MinnU.S.A,1972

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