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  Search result  Your search for [subject]Rice-canned returned 6 records.  
 
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  Continuing Resource 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.

  
     
  |   Relevance: 19.22%
 
     
  Book 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.

  
     
Relevance: 18.80%
 
     
  Book 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.

  
     
Relevance: 17.11%
 
     
  Book Effect of adding emulsion and sulfactant to canned cooked rice.

by Briones, PR.;

Subject: Rice canning; Rice cooking; Rice-cooked; Rice diet; Rice-canned.

  
     
Relevance: 16.96%
 
     
  Thesis Precanning and canning protocols for PSBRc 14 and PSBRc 60.

by Ramos, Hazel Grace Borbon; 2004.

Subject: Rice, Canned; Rice -- Varieties.

  
     
Relevance: 14.18%
 
     
  Continuing Resource Effect of adding emulsion and surfactant to canned cooked rice.

by and Alabastro, Victoria Q.;

Subject: Rice, canned., Surface active substances., Emulsions.

  
     
Relevance: 13.40%
 
     
 
         
         
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