Influence of soaking on crushing strength of raw and parboiled rice

International Journal of Food Properties

Volumn 11, Issue 1, 2008, Pages 127-136

  Jagtap, P S ^a   Subramanian, R ^a   Singh, Vasudeva ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Crushing strength; Hardness; Moisture; Raw and parboiled rice; Slurry viscosity; Soaking; Wet grinding energy

Indexed keywords

COMPRESSIVE STRENGTH; HARDNESS; HYDRATION; MOISTURE; SLURRIES;

PARBOILED RICE; SLURRY VISCOSITY; SOAKING; WET GRINDING ENERGY;

FOOD PROCESSING;

EID: 40249101029     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701272320     Document Type: Article

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