Citations in impact factor journals
Quality of ready-to-eat komal chawal produced by brown
rice parboiling method Journal of Food Science and Technology |
Enrichment of rice with natural thiamine using high-pressure processing (HPP) Journal of Food Engineering |
A review of rice parboiling systems, energy supply, and
consumption Renewable and Sustainable Energy Reviews |
Optimization of Parboiling Parameters to Improve the Quality
Characteristics of Pusa basmati 1509 Journal of Food Process Engineering Vol. 40, Issue 3, e12454, 2017 |
Citation to this article as recorded by
Process Optimisation and Performance Evaluation of a Small-Scale Parboiling-Cum-Drying Unit for Paddy Processing Through Response Surface Methodology (RSM) Agricultural Research |
Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch Current Research in Nutrition and Food Science Journal Vol. 7, Issue 2, 555, 2019 |
Steaming process of paddy to improve quality and reduce glycemic
index of parboiled rice Acta Horticulturae Vol. , Issue 1152, 375, 2017 |
How to cite this article
A.J. Ayamdoo, B. Demuyakor, F.K. Saalia and Addy Francis, 2014. Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties. American Journal of Food Technology, 9: 1-14.
DOI: 10.3923/ajft.2014.1.14
URL: https://scialert.net/abstract/?doi=ajft.2014.1.14
DOI: 10.3923/ajft.2014.1.14
URL: https://scialert.net/abstract/?doi=ajft.2014.1.14