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INSTANT RICE PROCESS DEVELOPMENT: EFFECT OF RICE COOKING METHODS ON THE QUALITY OF JASMINE INSTANT RICE DRIED BY INDUSTRIAL MICROWAVE OVEN

机译：速水稻工艺开发：水稻烹饪方法对工业微波炉烘干茉莉香炎质量的影响

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Patsakul Phukasmas;
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1. INSTANT RICE PROCESS DEVELOPMENT: EFFECT OF RICE COOKING METHODS ON THE QUALITY OF JASMINE INSTANT RICE DRIED BY INDUSTRIAL MICROWAVE OVEN [J] . Patsakul Phukasmas, Sirichai Songsermpong Journal of Microbiology, Biotechnology and Food Sciences . 2019,第2期

机译：即时大米加工的发展：大米蒸煮方法对工业微波炉烘干茉莉即食大米品质的影响
2. Comparison of Industrial Microwave Drying and Fluidized Bed Drying Techniques on the Quality of Jasmine Instant Rice [J] . Patsakul Phukasmas, Sirichai Songsermpong Applied Mechanics and Materials . 2019,第期

机译：工业微波干燥与流化床干燥技术对茉莉香米品质的比较
3. Effects of cooking, drying and pretreatment methods on texture and starch digestibility of instant rice [J] . Orrawan Rewthong, Somchart Soponronnarit, Chaiyong Taechapairoj, Journal of food engineering . 2011,第3期

机译：蒸煮，干燥和预处理方法对方便米质地和淀粉消化率的影响
4. Comparison of Industrial Microwave Drying and Fluidized Bed Drying Techniques on the Quality of Jasmine Instant Rice [C] . Patsakul Phukasmas, Sirichai Songsermpong RMUTP International Conference on Science, Technology and Innovation for Sustainable Development . 2019

机译：工业微波干燥和流化床干燥技术对茉莉花速溶水稻品质的比较
5. Characterization of novel rice germplasm from West Africa and genetic marker associations with rice cooking quality. [D] . Traore, Karim. 2005

机译：西非新型大米种质的表征以及与大米蒸煮品质的遗传标记关联。
6. Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities [O] . Salinee Soisungwan, Apinya Khampakool, SangGuan You, 2020

机译：欧姆烹饪即时米饼汤：能源效率和纹理品质
7. Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure [O] . Abdallah Bouasla, Agnieszka Wójtowicz 2021

机译：无麸质米瞬发面食：挤压烹饪参数对所选质量属性的影响和微观结构

INSTANT RICE PROCESS DEVELOPMENT: EFFECT OF RICE COOKING METHODS ON THE QUALITY OF JASMINE INSTANT RICE DRIED BY INDUSTRIAL MICROWAVE OVEN

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