Effect of milling on colour and nutritional properties of rice
暂无分享,去创建一个
Jan A. Delcour | V. Derycke | Wim S. Veraverbeke | G. Vandeputte | W. D. Man | J. Delcour | L. Lamberts | Lieve Lamberts | Els De Bie | Ge Vandeputte | Veerle Derycke | Walter De Man | E. Bie
[1] Hiroshi Okadome,et al. Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system , 2004 .
[2] Bienvenido O. Juliano,et al. Rice : chemistry and technology , 1985 .
[3] Eiko Arai,et al. Distribution of amylose, nitrogen, and minerals in rice kernels with various characters. , 2002, Journal of agricultural and food chemistry.
[4] J. I. Wadsworth,et al. Rice Science and Technology , 1993 .
[5] T. Siebenmorgen,et al. Effect of Rice Kernel Thickness on Degree of Milling and Associated Optical Measurements , 1997 .
[6] E. Champagne. Rice: Chemistry and Technology , 2004 .
[7] W. Horwitz. Official Methods of Analysis , 1980 .
[8] Lerluck Chitradon,et al. Color mutants of Monascus sp. KB9 and their comparative glucoamylases on rice solid culture , 2000 .
[9] B. O. Juliano,et al. Nutrient content and distribution in milling fractions of rice grain. , 1979, Journal of the science of food and agriculture.
[10] H. Good,et al. Measurement of color in cereal products , 2002 .
[11] W. R. Windham,et al. Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice , 1999 .
[12] Ya‐Jane Wang,et al. Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study , 2002 .
[13] Kwang Ok Kim,et al. Effect of Milling Ratio on Sensory Properties of Cooked Rice and on Physicochemical Properties of Milled and Cooked Rice , 2001 .