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Your search for [subject]Rice-canned returned 6 records. |
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Effect of adding emulsion and surfactant to canned cooked rice.
by Alabastro, Victoria Q.;
Subject: Food Science and Technology; Rice, Canned cooked -- Organoleptic properties; Emulsions -- Effect on canned cooked rice; Surfactants -- Effect on canned cooked rice.
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Rice: Chemistry and technology.
by Juliano, B.O., ed.; St Paul Minnesota, USA: The American Association of Cereal Chemists, Inc, 1985.
Subject: Rice production and utilization; Rice grain; Rice -- Polysaccharides, proteins and lipids; Rice biochemical properties; Rice physical and mechanical properties; Rice drying; Rice storage; Rice parboiling; Rice milling; Rice enrichment and fortification; Rice quality; Rice grain testing; Rice -- Infanct foods; Rice flours for baking; Rice -- Canned foodds; Rice products; Rice in brewing; Rice bran; Rice hull; Rice straw.
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Studies on the effect of adding citric acid to canned rice.
by Briones, PR.;
Subject: Rice canning; Rice cooking; Ready to eat-rice; Citric acid; Rice-canned.
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Effect of adding emulsion and sulfactant to canned cooked rice.
by Briones, PR.;
Subject: Rice canning; Rice cooking; Rice-cooked; Rice diet; Rice-canned.
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Precanning and canning protocols for PSBRc 14 and PSBRc 60.
by Ramos, Hazel Grace Borbon; 2004.
Subject: Rice, Canned; Rice -- Varieties.
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Effect of adding emulsion and surfactant to canned cooked rice.
by and Alabastro, Victoria Q.;
Subject: Rice, canned., Surface active substances., Emulsions.
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