Effect of temperature distribution on the quality of parboiled rice Produced by traditional parboiling process

Food Science and Technology Research

Volumn 10, Issue 3, 2004, Pages 254-260

  Roy, Poritosh ^a   Shimizu, Naoto ^a   Kimura, Toshinori ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Material temperature; Quality of parboiled rice; Temperature distribution; Traditional parboiling

Indexed keywords

EID: 29844455815     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.10.254     Document Type: Article

References (22)

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