AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICE
Authors:
- 1 July 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (5) , 915-916
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- INTERRELATIONSHIP BETWEEN CERTAIN PHYSICOCHEMICAL PROPERTIES OF RICEJournal of Food Science, 1972
- Physicochemical properties of rice grain and starch from lines differing in amylose content and gelatinization temperatureJournal of Agricultural and Food Chemistry, 1972
- Effect of parboiling on some physicochemical properties of riceJournal of Agricultural and Food Chemistry, 1970
- Genetic Variation, Varietal Differences in Physicochemical Properties of Rice Starch and Its FractionsJournal of Agricultural and Food Chemistry, 1965