Rheological Properties of Certain Processed Rice Products
- 31 December 1984
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 37 (3) , 99-103
- https://doi.org/10.1002/star.19850370307
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Parboiling of ricePublished by Taylor & Francis ,2015
- Studies on Expanded Rice. Optimum Processing ConditionsJournal of Food Science, 1983
- COLD-SLURRY VISCOSITY OF PROCESSED RICE FLOURJournal of Texture Studies, 1983
- Yield Stresses in Cooked Wheat Starch DispersionsStarch ‐ Stärke, 1983
- Starch Retrogradation and Starch Damage in Parboiled Rice and Flaked RiceStarch ‐ Stärke, 1976