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Volumn 23, Issue 1, 2005, Pages 1-11

Optimum conditions of rice puffing

Author keywords

Puffing; Rice

Indexed keywords

NEPTUNIA;

EID: 17144416919     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/3365-cjfs     Document Type: Review
Times cited : (41)

References (22)
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  • 3
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    • Amylose content and puffed volume of parboiled rice
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  • 4
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  • 5
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    • Degree of gelatinisation of cooked rice
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    • Birch, G.G.1    Priestley, R.J.2
  • 7
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    • Condition of drying parboiled paddy for optimum milling quality
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  • 9
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    • Rice puffing in relation to its varietal characteristics and processing conditions
    • CHANDRASEKHAR P.R., CHATTOPADHYAY P.K. (1991): Rice puffing in relation to its varietal characteristics and processing conditions. Journal of Food Process Engineering, 14: 261-277.
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    • Studies on expanded rice. Optimal processing condition
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    • Chinnaswamy, R.1    Bhattacharya, K.R.2
  • 12
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    • Studies on expanded rice. Physico-chemical basis of varietal differences
    • CHINNASWAMY R., BHATTACHARYA K.R. (1983b): Studies on expanded rice. Physico-chemical basis of varietal differences. Journal of Food Science, 48: 1600-1603.
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  • 14
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    • (1963)
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  • 17
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  • 18
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  • 20
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.