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Journal of Food Quality
Volume 2017 (2017), Article ID 5960743, 13 pages
https://doi.org/10.1155/2017/5960743
Research Article

The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

1College of Engineering, Nanjing Agricultural University, Nanjing, Jiangsu 210031, China
2College of Engineering, China Agricultural University, Beijing 100083, China
3Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA
4Department of Structure and Environmental Engineering, University of Agriculture, Faisalabad, Pakistan
5Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Nanjing 210014, China

Correspondence should be addressed to Chen Kunjie; nc.ude.uajn@nehceijnuk

Received 22 June 2017; Revised 4 September 2017; Accepted 19 September 2017; Published 20 November 2017

Academic Editor: Egidio De Benedetto

Copyright © 2017 Khurram Yousaf et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Khurram Yousaf, Chen Kunjie, Chen Cairong, et al., “The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method,” Journal of Food Quality, vol. 2017, Article ID 5960743, 13 pages, 2017. doi:10.1155/2017/5960743