STUDIES ON EXPANDED RICE - PHYSICOCHEMICAL BASIS OF VARIETAL DIFFERENCES

被引：51

作者：

CHINNASWAMY, R

BHATTACHARYA, KR

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05041.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1600 / 1603

页数：4

共 11 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2] AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICE [J].

ANTONIO, AA ;

JULIANO, BO .

JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :915-916

[3] QUALITY PROFILES OF RICE - A TENTATIVE SCHEME FOR CLASSIFICATION [J].

BHATTACHARYA, KR ;

SOWBHAGYA, CM ;

SWAMY, YMI .

JOURNAL OF FOOD SCIENCE, 1982, 47 (02) :564-569

[4] IMPORTANCE OF INSOLUBLE AMYLOSE AS A DETERMINANT OF RICE QUALITY [J].

BHATTACHARYA, KR ;

SOWBHAGYA, CM ;

INDUDHARASWAMY, YM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (04) :359-364

[5]

CHINNASWAMY R, 1983, J FOOD SCI, V48

[6]

JULIANO BO, 1965, FOOD TECHNOL-CHICAGO, V19, P1006

[7]

Lees R., 1975, FOOD ANAL ANAL QUALI

[8]

PARIAL LC, 1970, CEREAL CHEM, V47, P38

[9]

ROBERTS RL, 1951, FOOD TECHNOL-CHICAGO, V5, P361

[10] SIMPLIFIED DETERMINATION OF WATER-INSOLUBLE AMYLOSE CONTENT OF RICE [J].

SHANTHY, AP ;

SOWBHAGYA, CM ;

BHATTACHARYA, KR .

STARKE, 1980, 32 (12) :409-411

← 1 2 →