Comparative studies on the physicochemical properties and microstructure of raw and parboiled rice
- 1 January 1985
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 16 (1) , 1-14
- https://doi.org/10.1016/0308-8146(85)90015-9
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- COMPOSITION AND TASTE EVALUATION OF RICE MILLED TO DIFFERENT DEGREESJournal of Food Science, 1979
- Effect of parboiling on thiamin, protein and fat of riceJournal of the Science of Food and Agriculture, 1974
- Effects of protein content on the distribution and properties of rice proteinJournal of the Science of Food and Agriculture, 1973
- Effect of parboiling on some physicochemical properties of riceJournal of Agricultural and Food Chemistry, 1970
- Processing Conditions and Milling Yield in Parboiling of RiceJournal of Agricultural and Food Chemistry, 1966
- The estimation of phosphorusBiochemical Journal, 1940