Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality

Cereal Chemistry

Volumn 87, Issue 5, 2010, Pages 403-408

  Cui, Lu ^a,b   Pan, Zhongli ^b,c   Yue, Tanli ^b   Atungulu, Griffiths G ^b   Berrios, Jose ^c  

^a NORTHWEST A F UNIVERSITY   (China)

^b Univ of California   (United States)

^c WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); WATER TREATMENT;

AFTER-TREATMENT; BROWN RICE; COOKING PROPERTIES; COOKING QUALITY; COOKING TIME; INITIAL MOISTURE CONTENT; MEDIUM GRAINS; RICE KERNELS; SURFACE CHEMICAL COMPOSITION; ULTRASONIC TREATMENTS;

ULTRASONIC EQUIPMENT;

EID: 77957580815     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-02-10-0034     Document Type: Article

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