Quality characteristics of milled and cooked rice affected by hydrothermal treatment

Journal of Food Engineering

Volumn 72, Issue 2, 2006, Pages 124-133

  Bello, M ^a   Baeza, R ^a   Tolaba, M P ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Head rice yield; Rice parboiling; Rice texture; Rice translucence

Indexed keywords

BOILING LIQUIDS; HYDROTHERMAL SYNTHESIS; QUALITY CONTROL; TEXTURES; THERMAL EFFECTS;

COOKED RICE; HEAD RICE YIELD; MILLED GRAIN; RACE PARABOILING; RICE TRANSLUCENCE; RUPTURE FORCE (RF); TRANSLUCENCE INDEX (TI);

FOOD PRODUCTS;

EID: 24144448749     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.11.026     Document Type: Article

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