Effect of presoaking on cooking time and texture of raw and parboiled rice
- Author
- SOWBHAGYA, C. M; ZAKIUDDIN ALI, S
cent. food technological res. inst., Mysore, India - Source
Journal of food science and technology (Mysore). 1991, Vol 28, Num 2, pp 76-80 ; ref : 13 ref
- CODEN
- JFSTAB
- ISSN
- 0022-1155
- Scientific domain
- Food science technology
- Publisher
- Association of Food Scientists and Technologists, Mysore
- Publication country
- India
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cuisson Etuvage Propriété rhéologique Riz Trempage
- Keyword (en)
- Cooking Steam curing Rheological properties Rice Soaking
- Keyword (es)
- Cocción Estufación Propiedad rheológica Arroz Remojo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5355088
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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Europe PubMed Central access
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