[2] FAO., “Paddy Rice, Production Quantity, Annual Statistics”, 2015, Commodities and Trade Division, FAO of the UN, Rome, (2016).
[5] Orikasa T., Koide S., Okamoto S., Imaizumi T., Muramatsu Y., Takeda J., Shiina T., Tagawa A.,
Impacts of Hot Air and Vacuum Drying on the Quality Attributes of Kiwifruit Slices,
J. Food Eng., 125: 51-58 (2014).
[13] Wu B., Ma H., Qu W., Wang B., Zhang X., Wang P., Wang J., Atungulu G.G., Pan Z.,
Catalytic Infrared and Hot Air Dehydration of Carrot Slices,
J. Food Process Eng., 37(2): 111-121 (2014).
[37] Danbaba N., Nkama I., Badau M.H., Ukwungwu M.N., Maji A.T., Abo M.E.,
Hauwawu H., Fati K.I., Oko A.O., Optimization of Rice Parboiling Process for Optimum Head Rice Yield: a Response Surface Methodology (RSM) Approach, Int. J. Agri. and Forest, 4(3): 154-165 (2014).
[39] Singh N., Paul P., Virdi A.S., Kaur P., Mahajan G.,
Influence of Early and Delayed Transplantation of Paddy on Physicochemical, Pasting, Cooking, Textural, and Protein Characteristics of Milled Rice,
Cereal Chem, 91(4): 389-397 (2014).
[45] Pal P., Singh N., Kaur P., Kaur A., Virdi A.S., Parmar N.,
Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars,
Cereal Chem., 93(6): 584-592 (2016).
[49] Onwude D.I., Hashim N., Abdan K., Janius R., Chen G.,
Investigating the Influence of Novel Drying Methods on Sweet Potato (Ipomoea batatas L.): Kinetics, Energy Consumption, Color, and Microstructure,
J. Food Process Eng.,
41(4):e12686 (2018).