검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios Billiris MA, Siebenmorgen TJ, Wang YJ Journal of Food Engineering, 113(4), 589, 2012 |
| 2 |
Relationships between physical properties of brown rice and degree of milling and loss of selenium Liu KL, Cao XH, Bai QY, Wen HB, Gu ZX Journal of Food Engineering, 94(1), 69, 2009 |
| 3 |
Effect of processing conditions on overall energy consumption and quality of rice (Oryza sativa L.) Roy P, Ijiri T, Okadome H, Nei D, Orikasa T, Nakamura N, Shiina T Journal of Food Engineering, 89(3), 343, 2008 |
| 4 |
Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice Mohapatra D, Bal S Journal of Food Engineering, 80(1), 119, 2007 |
| 5 |
Cooking quality and instrumental textural attributes of cooked rice for different milling fractions Mohapatra D, Bal S Journal of Food Engineering, 73(3), 253, 2006 |