Effect of moisture content at harvest and degree of milling (based on surface lipid content) on the texture properties of cooked long-grain rice

Cereal Chemistry

Volumn 84, Issue 2, 2007, Pages 119-124

  Saleh, Mohammed I ^a   Meullenet, Jean Francois ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); LIPIDS; MOISTURE; MOISTURE DETERMINATION; PROTEINS; STARCH;

COOKED RICE; DEGREE OF MILLING; HEAD RICE YIELD; LIPID CONTENT; MILLED RICE; PHYSICOCHEMICAL PROPERTY; PROPERTY; TEXTURE PROPERTIES; TOTAL PROTEIN; WATER UPTAKE;

MILLING (MACHINING);

EID: 34247334938     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-2-0119     Document Type: Article

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