Similar Items: Consumer Preference and Properties of Raw and Cooked Milled Rice
- Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties
- Properties of Poorly Digestible Fraction of Protein Bodies of Cooked Milled Rice
- Viscosity and Flow Properties of Cooked Milled Rice Slurries
- Amylopectin staling of cooked milled rices and properties of amylopectin and amylose
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- Kinetic Studies on Cooking of Tropical Milled Rice
Author: Mundo, Angelita M. Del
Author: Juliano, Bienvenido O.
- Botanical composition, chemical-analysis and cellulase solubility of rice straw from different varieties
- Properties of Poorly Digestible Fraction of Protein Bodies of Cooked Milled Rice
- Comparative Levels of Waxy Gene Product of Endosperm Starch Granules of Different Rice Ecotypes
- Aspects of Nitrogen Metabolism in the Rice Seedling
- Relative Nutritional Value of Some Rices for Growth of Tribolium castaneum Larvae
- Properties of Prolamin in Mature and Developing Rice Grain