Effects of Superheated Steam Fluidized Bed Drying on the Quality of Parboiled Germinated Brown Rice

Journal of Food Processing and Preservation

Volumn 39, Issue 4, 2015, Pages 349-356

  Cheevitsopon, Ekkapong ^a   Noomhorm, Athapol ^b  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

^b ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; DRYERS (EQUIPMENT); DRYING; FLUIDIZED BED PROCESS; GELATION; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; MOISTURE DETERMINATION; STEAM;

DRYING TEMPERATURE; FLUIDIZED BED DRYERS; FLUIDIZED BED DRYING; GAMMA-AMINOBUTYRIC ACIDS; GERMINATED BROWN RICE; INITIAL MOISTURE CONTENT; STARCH GELATINIZATION; SUPERHEATED STEAM DRYING;

FLUIDIZED BEDS;

EID: 84937513842     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12239     Document Type: Article

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