Relationship between amylose content and expansion characteristics of parboiled rice
Authors:
- R. ChinnaswamyRCR. Chinnaswamy
- K.R. BhattacharyaKBK.R. Bhattacharya
- 1 January 1984
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 2 (4) , 273-279
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Studies on Expanded Rice. Optimum Processing ConditionsJournal of Food Science, 1983
- Studies on Expanded Rice. Physicochemical Basis of Varietal ‐DifferencesJournal of Food Science, 1983
- Quality Profiles of Rice: A Tentative Scheme for ClassificationJournal of Food Science, 1982
- Simplified Determination of Amylose in Milled RiceStarch - Stärke, 1979
- AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICEJournal of Food Science, 1973
- Critical Values for Duncan's New Multiple Range TestBiometrics, 1960