Water uptake and solid loss during cooking of milled rice (Oryza sativa L.) in relation to its physicochemical properties

Journal of Food Engineering

Volumn 80, Issue 1, 2007, Pages 46-54

  Yadav, B K ^a   Jindal, V K ^a  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Cooking; Physicochemical properties; Rice; Solid loss; Variety; Water uptake

Indexed keywords

MECHANICAL PROPERTIES; MOISTURE; PHYSICAL CHEMISTRY; WATER;

MILLED RICE; PHYSICOCHEMICAL PROPERTIES; SOLID LOSS;

CROPS;

HEATING; PHYSICAL CHEMISTRY; RICE;

ORYZA SATIVA;

EID: 33751087761     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.05.011     Document Type: Article

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