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Volumn 39, Issue 1, 1999, Pages 17-22

Parboiling of dehusked rice

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; ENERGY CONSERVATION; FOOD PRODUCTS;

EID: 0032649227     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(98)00138-1     Document Type: Article
Times cited : (68)

References (14)
  • 3
    • 0010076478 scopus 로고
    • Hydration and amylose solubility behavior of parboiled rice
    • Ali S. Z., Bhattacharya K. R. Hydration and amylose solubility behavior of parboiled rice. Lebenson Wiss. u. Technol. 5:1972;207-212.
    • (1972) Lebenson Wiss. U. Technol. , vol.5 , pp. 207-212
    • Ali, S.Z.1    Bhattacharya, K.R.2
  • 6
    • 0344666620 scopus 로고
    • Improved parboiling technologies for better product quality
    • Bhattacharya K. R. Improved parboiling technologies for better product quality. Indian Food Industry. 9(5):1990;25-26.
    • (1990) Indian Food Industry , vol.9 , Issue.5 , pp. 25-26
    • Bhattacharya, K.R.1
  • 7
    • 85031628891 scopus 로고
    • CFTRI, Project Circular 7(Rev) CFTRI, Mysore, India
    • CFTRI, 1969. Parboiling of paddy. Project Circular 7(Rev) CFTRI, Mysore, India.
    • (1969) Parboiling of Paddy
  • 8
    • 0003764952 scopus 로고
    • In D.F. Houston (Ed.), AACC, Incorporated, St. Paul, Minnesota
    • Houston, D. F. (1972). In D.F. Houston (Ed.), Rice Hulls in Rice Chemistry and Technology (pp 301-352). AACC, Incorporated, St. Paul, Minnesota.
    • (1972) Rice Hulls in Rice Chemistry and Technology , pp. 301-352
    • Houston, D.F.1
  • 13
    • 0041326787 scopus 로고
    • Hardness and colour in parboiled rices produced at low and high temperatures
    • Pillaiyar P., Mohandass R. Hardness and colour in parboiled rices produced at low and high temperatures. Journal of Food Science Technology. 18:1981;7-9.
    • (1981) Journal of Food Science Technology , vol.18 , pp. 7-9
    • Pillaiyar, P.1    Mohandass, R.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.