PHYSICOCHEMICAL DIFFERENCES BETWEEN MILLED WHOLE KERNEL RICE AND MILLED BROKEN RICE

被引：7

作者：

PROCTOR, A ^{[1
]}

GOODMAN, DE ^{[1
]}

机构：

[1] KELLOGG CO, OMAHA, NE 68103 USA

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb12980.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：922 / 925

页数：4

共 50 条

[1] DIFFERENTIAL SCANNING CALORIMETRY OF WHOLE GRAIN MILLED RICE AND MILLED RICE FLOUR
NORMAND, FL
MARSHALL, WE
MARSHALL, WE
CEREAL CHEMISTRY, 1989, 66 (04) : 317 - 320
[2] PROTEIN SUPPLEMENTATION - RELATIONSHIPS BETWEEN MILLED RICE AND MILLED FLOUR AND BETWEEN MILLED RICE AND MILLED WHITE CORN MEAL
SURE, B
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (20) : 1207 - 1208
[3] In vitro digestibility and physicochemical properties of milled rice
Dhital, Sushil
Dabit, Laura
Zhang, Bin
Flanagan, Bernadine
Shrestha, Ashok K.
FOOD CHEMISTRY, 2015, 172 : 757 - 765
[4] EXOTHERMIC TRANSITIONS IN WHOLE GRAIN MILLED RICE AND MILLED RICE FLOUR STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
MARSHALL, WE
NORMAND, FL
CEREAL CHEMISTRY, 1991, 68 (06) : 606 - 609
[5] THERMAL-PROPERTIES OF WHOLE GRAIN MILLED RICE AND MILLED RICE FLOUR STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY
NORMAND, FL
MARSHALL, WE
CEREAL FOODS WORLD, 1988, 33 (08) : 663 - 663
[6] EFFECT OF GRAIN TYPE AND MILLED RICE KERNEL HARDNESS ON THE HEAD RICE YIELDS
GOODMAN, DE
RAO, RM
JOURNAL OF FOOD SCIENCE, 1985, 50 (03) : 840 - &
[7] MICROFLORA OF MILLED RICE
KURATA, H
OGASAWARA, K
FRAMPTON, VL
CEREAL CHEMISTRY, 1957, 34 (01) : 47 - 55
[8] HEMICELLULOSES OF MILLED RICE
CARTANO, AV
JULIANO, BO
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (01) : 40 - &
[9] Volatile component analysis of commercially milled head and broken rice
Monsoor, MA
Proctor, A
JOURNAL OF FOOD SCIENCE, 2004, 69 (08) : C632 - C636
[10] METHOD OF DETERMINING DEGREE OF MILLING OF WHOLE MILLED RICE
HOGAN, JT
DEOBALD, HJ
CEREAL CHEMISTRY, 1961, 38 (03) : 291 - &

← 1 2 3 4 5 →