Studies on parboiled rice—Part 2: Quantitative study of the effects of steaming on various properties of parboiled rice
- 31 October 1976
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 1 (2) , 139-148
- https://doi.org/10.1016/0308-8146(76)90005-4
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Degree of Gelatinisation of Cooked RiceStarch ‐ Stärke, 1973