Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization

International Journal of Food Science and Technology

Volumn 37, Issue 5, 2002, Pages 539-545

  Miah, M A Kaddus ^a   Haque, Anwarul ^a   Douglass, M Paul ^a   Clarke, Brian ^a  

^a CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

Colour; Darkness; Differential scanning calorimetry (DSC); Enthalpy; Relative darkness; Yield point

Indexed keywords

STARCH GELATINIZATION;

COMMINUTION; COMPRESSION TESTING; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; STARCH;

AGRICULTURAL PRODUCTS;

EID: 0036077073     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00611.x     Document Type: Article

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