Authors: CHAMPAGNE ET LYON BG MIN BK VINYARD BT BETT KL BARTON FE WEBB BD MCCLUNG AM MOLDENHAUER KA LINSCOMBE S MCKENZIE KS KOHLWEY DE

Citation: Et. Champagne et al., EFFECTS OF POSTHARVEST PROCESSING ON TEXTURE PROFILE ANALYSIS OF COOKED RICE, Cereal chemistry, 75(2), 1998, pp. 181-186

Authors: CHAMPAGNE ET BETT KL VINYARD BT WEBB BD MCCLUNG AM BARTON FE LYON BG MOLDENHAUER K LINSCOMBE S KOHLWEY D

Citation: Et. Champagne et al., EFFECTS OF DRYING CONDITIONS, FINAL MOISTURE-CONTENT, AND DEGREE OF MILLING ON RICE FLAVOR, Cereal chemistry, 74(5), 1997, pp. 566-570

Authors: WINDHAM WR LYON BG CHAMPAGNE ET BARTON FE WEBB BD MCCLUNG AM MOLDENHAUER KA LINSCOMBE S MCKENZIE KS

Citation: Wr. Windham et al., PREDICTION OF COOKED RICE TEXTURE QUALITY USING NEAR-INFRARED REFLECTANCE ANALYSIS OF WHOLE-GRAIN MILLED SAMPLES, Cereal chemistry, 74(5), 1997, pp. 626-632

Authors: CHAMPAGNE ET RICHARD OA BETT KL GRIMM CC VINYARD BT WEBB BD MCCLUNG AM BARTON FE LYON BG MOLDENHAUER K LINSCOMBE S MOHINDRA R KOHLWEY D

Citation: Et. Champagne et al., QUALITY EVALUATION OF US MEDIUM-GRAIN RICE USING A JAPANESE TASTE ANALYZER, Cereal chemistry, 73(2), 1996, pp. 290-294