Chapter 64. Water Uptake and Solid Loss During Soaking of Milled Rice Grains

  1. Dr. David S. Reid President4,
  2. Dr. Tanaboon Sajjaanantakul5,
  3. Dr. Peter J. Lillford6 and
  4. Dr. Sanguansri Charoenrein7
  1. P. Chatakanonda1 and
  2. K. Sriroth1,2,3

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch64

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Chatakanonda, P. and Sriroth, K. (2010) Water Uptake and Solid Loss During Soaking of Milled Rice Grains, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch64

Editor Information

  1. 4

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 5

    Kasetsart University, Thailand

  3. 6

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 7

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok, Thailand

  2. 2

    Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology, Kasetsart University, Bangkok, Thailand

  3. 3

    Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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