Similar Items: Viscosity and Flow Properties of Cooked Milled Rice Slurries
- Major Factors Affecting Cooked Milled Rice Hardness and Cooking Time
- Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature
- Kinetic Studies on Cooking of Tropical Milled Rice
- Consumer Preference and Properties of Raw and Cooked Milled Rice
- Properties of Poorly Digestible Fraction of Protein Bodies of Cooked Milled Rice
- Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties
Author: Siscar-Lee, J. J. H.
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