Effects of Soaking and Steaming Regimes on the Quality of Artisanal Parboiled Rice

Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub-Saharan Africa

(2015) Sali Atanga Ndindeng et al.   Food Science & Nutrition

Parboiled rice: Understanding from a materials science approach

(2013) Prakash Oli et al.   JOURNAL OF FOOD ENGINEERING

Effect of Blanching and Frying on Textural Profile and Appearance of Yam (Dioscorea rotundata) French Fries

(2013) S. Graham-Acquaah et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Cultivar and Processing Condition on Physicochemical Properties and Starch Fractions in Parboiled Rice

(2011) Jumaane Newton et al.   CEREAL CHEMISTRY

Rice grain quality: A comparison of imported varieties, local varieties with new varieties adopted in Benin

(2011) M. Fofana et al.   FOOD CONTROL

Effect of Presoaking on Textural, Thermal, and Digestive Properties of Cooked Brown Rice

(2009) Jung-Ah Han et al.   CEREAL CHEMISTRY

Optimization of instant jasmine rice process and its physicochemical properties

(2009) Waraporn Prasert et al.   JOURNAL OF FOOD ENGINEERING

EFFECT OF ARTISANAL PARBOILING METHODS ON MILLING YIELD AND COOKED RICE TEXTURAL CHARACTERISTICS

(2009) JOHN T. MANFUL et al.   JOURNAL OF FOOD QUALITY

Changes in Rice with Variable Temperature Parboiling: Thermal and Spectroscopic Assessment

(2008) D. S. Himmelsbach et al.   CEREAL CHEMISTRY