Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content

✍ Scribed by Himjyoti Dutta; Charu Lata Mahanta

• Book ID: 118446977
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 491 KB
• Volume: 49
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2012.09.014