STUDIES ON EXPANDED RICE - PHYSICOCHEMICAL BASIS OF VARIETAL DIFFERENCES

[1] [Anonymous], 1975, OFFICIAL METHODS ANA

[2] AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICE [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 915 - 916

[3] QUALITY PROFILES OF RICE - A TENTATIVE SCHEME FOR CLASSIFICATION [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (02) : 564 - 569

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

[5] CHINNASWAMY R, 1983, J FOOD SCI, V48

[6] JULIANO BO, 1965, FOOD TECHNOL-CHICAGO, V19, P1006

[7] Lees R., 1975, FOOD ANAL ANAL QUALI

[8] PARIAL LC, 1970, CEREAL CHEM, V47, P38

[9] ROBERTS RL, 1951, FOOD TECHNOL-CHICAGO, V5, P361

[10] SIMPLIFIED DETERMINATION OF WATER-INSOLUBLE AMYLOSE CONTENT OF RICE [J]. STARKE, 1980, 32 (12): : 409 - 411

[1] [Anonymous], 1975, OFFICIAL METHODS ANA

[2] AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICE [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 915 - 916

[3] QUALITY PROFILES OF RICE - A TENTATIVE SCHEME FOR CLASSIFICATION [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (02) : 564 - 569

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

[5] CHINNASWAMY R, 1983, J FOOD SCI, V48

[6] JULIANO BO, 1965, FOOD TECHNOL-CHICAGO, V19, P1006

[7] Lees R., 1975, FOOD ANAL ANAL QUALI

[8] PARIAL LC, 1970, CEREAL CHEM, V47, P38

[9] ROBERTS RL, 1951, FOOD TECHNOL-CHICAGO, V5, P361

[10] SIMPLIFIED DETERMINATION OF WATER-INSOLUBLE AMYLOSE CONTENT OF RICE [J]. STARKE, 1980, 32 (12): : 409 - 411