Cereal Chem 53:862 - 866.  |  VIEW ARTICLE
Improved Shelf-Life at Room Temperature of Canned Rice Modified by Cross-Linking.

J. E. Rutledge and M. N. Islam. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

The investigation was designed to ascertain if caned rice continued to lose solids upon storage and what effect, if any, cross-linking had on the kernel stability during storage. The study revealed that rice continued to lose a substantial amount of solids on storage, which was accelerated by acidic pH levels. In the case of cross-linked rice, however, acidic pH conditions resulted in slightly less leaching than under neutral conditions. The cross-linked samples were considerably more stable to room-temperature (25 C) storage than their unmodified counterparts.