Similar Items: International Cooperative Test on Texture of Cooked Rice
- International Cooperative Comparison of Instrument Methods for Cooked Rice Texture
- Texture Changes and Storage of Rice
- Alkaliviscogram and Other Properties of Starch of Tropical Rice
- Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature
- International Cooperative Testing of the Alkali Digestibility Values for Milled Rice
- Lipids in Developing and Mature Rice Grain
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
Author: Perez, Consuelo M.
- Texture Changes and Storage of Rice
- Nutritional Properties of Nonrice Crops in the Asian Rice Farming Systems Network
- Kinetic Studies on Cooking of Tropical Milled Rice
- A Gel Consistency Test for Eating Quality of Rice
- Enzymes of Starch Metabolism in the Developing Rice Grain
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time