LABORATORY PARBOILING PROCEDURES AND PROPERTIES OF PARBOILED RICE FROM VARIETIES DIFFERING IN STARCH PROPERTIES

被引：0

作者：

BISWAS, SK ^{[1
]}

JULIANO, BO ^{[1
]}

机构：

[1] INT RICE RES INST, DEPT CEREAL CHEM, LOS BANOS, PHILIPPINES

来源：

CEREAL CHEMISTRY | 1988年 / 65卷 / 05期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：417 / 423

页数：7

共 41 条

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[7]

Bhattacharya K.R., 1985, RICE CHEM TECHNOLOGY, P289

[8] EFFECT OF PROCESSING CONDITIONS ON QUALITY OF PARBOILED RICE [J].

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RAO, PVS .

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[9] THERMAL CHARACTERIZATION OF RICE STARCHES - A POLYMERIC APPROACH TO PHASE-TRANSITIONS OF ANTIGRANULOCYTES STARCH [J].

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (01) :6-14

[10]

Breckenridge C., 1979, Proceedings of the workshop on chemical aspects of rice grain quality. Country reports., P175

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