Cooking qualities of parboiled rices produced at low and high temperatures
- 1 May 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (5) , 475-480
- https://doi.org/10.1002/jsfa.2740320508
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Starch Retrogradation and Starch Damage in Parboiled Rice and Flaked RiceStarch ‐ Stärke, 1976
- INTERRELATIONSHIP BETWEEN CERTAIN PHYSICOCHEMICAL PROPERTIES OF RICEJournal of Food Science, 1972
- A Simplified Colorimetric Method for Determination of Amylose Content in RiceStarch ‐ Stärke, 1971
- Effect of parboiling on some physicochemical properties of riceJournal of Agricultural and Food Chemistry, 1970
- Rice Quality, Studies on Physicochemical Properties of RiceJournal of Agricultural and Food Chemistry, 1964