STUDIES ON MICROSTRUCTURAL CHANGES of PARBOILED and PUFFED RICE

Journal of Food Processing and Preservation

Volumn 14, Issue 1, 1990, Pages 27-37

  CHANDRASEKHAR, P R ^a   CHATTOPADHYAY, P K ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986486980     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1990.tb00123.x     Document Type: Article

References (7)

1. Studies on expanded rice. Optimum processing conditions
2. Pressure parboiled rice: A new base for making expanded rice
3. Composition and endosperm structure of developing and mature rice kernel
4. Histology and histochemistry of raw and cooked rice kernels
5. Varietal differences in quality characteristics of puffed rices
6. A note on surface lipid content and scanning electron microscopy of milled rice as related to degree of milling
7. Structure of the rice grain shown by scanning electron microscopy