Modelling of water transport and swelling associated with starch gelatinization during rice cooking - Institut Agro Montpellier Access content directly
Journal Articles Journal of Food Engineering Year : 2014

Modelling of water transport and swelling associated with starch gelatinization during rice cooking

A. Briffaz
  • Function : Author
P. Bohuon
J.-M. Méot
  • Function : Author
C. Mestres
  • Function : Author
No file

Dates and versions

hal-02025777 , version 1 (19-02-2019)

Identifiers

Cite

A. Briffaz, P. Bohuon, J.-M. Méot, Manuel Dornier, C. Mestres. Modelling of water transport and swelling associated with starch gelatinization during rice cooking. Journal of Food Engineering, 2014, 121, pp.143-151. ⟨10.1016/j.jfoodeng.2013.06.013⟩. ⟨hal-02025777⟩
74 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More