ON THE ALKALI DEGRADATION TYPE OF RICE KERNELS

[1] INTERRELATIONSHIP BETWEEN CERTAIN PHYSICOCHEMICAL PROPERTIES OF RICE [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (05) : 733 - &

[2] Bhattacharya K. R., 1972, Journal of Food Technology, V7, P323, DOI 10.1089/109264103322381762

[3] IMPORTANCE OF INSOLUBLE AMYLOSE AS A DETERMINANT OF RICE QUALITY [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (04) : 359 - 364

[4] PASTING BEHAVIOR OF RICE - NEW METHOD OF VISCOGRAPHY [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (03) : 797 - &

[5] BHATTACHARYA KR, 1979, J FOOD SCI, V44, P804

[6] LITTLE RR, 1958, CEREAL CHEM, V35, P111

[7] ALKALI DIGESTIBILITY PATTERN, APPARENT SOLUBILITY AND GEL CONSISTENCY OF MILLED RICE [J]. STARKE, 1978, 30 (04): : 125 - 127

[8] APPARENT SOLUBILITY AND ALKALI DEGRADATION PATTERNS OF RICE VARIETIES [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (01) : 209 - 210

[1] INTERRELATIONSHIP BETWEEN CERTAIN PHYSICOCHEMICAL PROPERTIES OF RICE [J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (05) : 733 - &

[2] Bhattacharya K. R., 1972, Journal of Food Technology, V7, P323, DOI 10.1089/109264103322381762

[3] IMPORTANCE OF INSOLUBLE AMYLOSE AS A DETERMINANT OF RICE QUALITY [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (04) : 359 - 364

[4] PASTING BEHAVIOR OF RICE - NEW METHOD OF VISCOGRAPHY [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (03) : 797 - &

[5] BHATTACHARYA KR, 1979, J FOOD SCI, V44, P804

[6] LITTLE RR, 1958, CEREAL CHEM, V35, P111

[7] ALKALI DIGESTIBILITY PATTERN, APPARENT SOLUBILITY AND GEL CONSISTENCY OF MILLED RICE [J]. STARKE, 1978, 30 (04): : 125 - 127

[8] APPARENT SOLUBILITY AND ALKALI DEGRADATION PATTERNS OF RICE VARIETIES [J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (01) : 209 - 210