Rice: Parboiling and milling properties

International Journal of Food Engineering

Volumn 11, Issue 6, 2015, Pages 777-787

  Mir, Shabir Ahmad ^a   Bosco, Sowriappan John Don ^a   Shah, Manzoor Ahmad ^a   Mir, Mohammad Maqbool ^b   Ganai, Shaiq Ahmad ^c  

^a PONDICHERRY UNIVERSITY   (India)

^b SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF KASHMIR   (India)

^c ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Hydrothermal treatment; Milling; rice parboiling; Techno functional properties

Indexed keywords

MILLING (MACHINING); THERMAL PROCESSING (FOODS);

FUNCTIONAL PROPERTIES; HYDROTHERMAL PROCESSING; HYDROTHERMAL TREATMENTS; NUTRITIONAL PROFILES; NUTRITIONAL PROPERTIES; ORGANOLEPTIC PROPERTIES; PHYSICOCHEMICAL PROPERTY; RICE PARBOILING;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84949228027     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2015-0204     Document Type: Conference Paper

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