Viscoelastic Properties of Waxy and Nonwaxy Rice Flours, Their Fat and Protein-free Starch, and the Microstructure of Their Cooked Kernels
Ibáñez, Ana M, Wood, Delilah F, Yokoyama, Wallace H, Park, I. M, Tinoco, Mario A, Hudson, Carol A, McKenzie, Kent S, Shoemaker, Charles F
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Published in Journal of agricultural and food chemistry (08.08.2007)
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Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice
Lyon, B.G. (USDA, ARS, Richard B. Russell Agricultural Resarch Center, Athens, GA.), Champagne, E.T, Vinyard, B.T, Windham, W.R, Barton, F.E. II, Webb, B.D, McClung, A.M, Moldenhauer, K.A, Linscombe, S, McKenzie, K.S
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Published in Cereal chemistry (01.01.1999)
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Published in Cereal chemistry (01.03.1998)
Published in Cereal chemistry (01.03.1998)
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Prediction of cooked rice texture quality using near-infrared reflectance analysis of whole-grain milled samples
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Published in Cereal chemistry (01.09.1997)
Published in Cereal chemistry (01.09.1997)
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Registration of 'Bengal' rice
Linscombe, S.D, Jodari, F, McKenzie, K.S, Bollich, P.K, White, L.M, Groth, D.E, Dunand, R.T
Published in Crop science (01.05.1993)
Published in Crop science (01.05.1993)
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