검색결과 : 9건
| No. | Article |
|---|---|
| 1 |
Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix Briffaz A, Bohuon P, Meot JM, Matignon-Pons B, Mestres C Journal of Food Engineering, 221, 132, 2018 |
| 2 |
Modelling of water transport and swelling associated with starch gelatinization during rice cooking Briffaz A, Bohuon P, Meot JM, Dornier M, Mestres C Journal of Food Engineering, 121, 143, 2014 |
| 3 |
Kinetics of cooking of rice: A review Shinde YH, Vijayadwhaja A, Pandit AB, Joshi JB Journal of Food Engineering, 123, 113, 2014 |
| 4 |
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water Billiris MA, Siebenmorgen TJ, Meullenet JF, Mauromoustakos A Journal of Food Engineering, 113(4), 559, 2012 |
| 5 |
Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratios Billiris MA, Siebenmorgen TJ, Wang YJ Journal of Food Engineering, 113(4), 589, 2012 |
| 6 |
Kinetics of cooking unsoaked and presoaked rice Chakkaravarthi A, Lakshmi S, Subramanian R, Hegde VM Journal of Food Engineering, 84(2), 181, 2008 |
| 7 |
Energy consumption in microwave cooking of rice and its comparison with other domestic appliances Lakshmi S, Chakkaravarthi A, Subramanian R, Singh V Journal of Food Engineering, 78(2), 715, 2007 |
| 8 |
Dimensional changes in milled rice (Oryza sativa L.) kernel during cooking in relation to its physicochemical properties by image analysis Yadav BK, Jindal VK Journal of Food Engineering, 81(4), 710, 2007 |
| 9 |
Energy conservation in domestic rice cooking Das T, Subramanian R, Chakkaravarthi A, Singh V, Ali SZ, Bordoloi PK Journal of Food Engineering, 75(2), 156, 2006 |