Process Optimization and Characterization of Popped Brown Rice
Author:
Affiliation:
1. Department of Food Science and Technology, Pondicherry University, Puducherry, India
2. Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, India
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1105254
Reference22 articles.
1. Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas
2. Energy Dispersive X-Ray Microanalysis of Elemental Distribution in Raw and Germinated Brown Rice Varieties
3. Total Phenolic Content and Antioxidant Activity of Extruded Brown Rice
4. Antioxidant activity of white rice, brown rice and germinated brown rice (in vivo and in vitro) and the effects on lipid peroxidation and liver enzymes in hyperlipidaemic rabbits
5. Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions
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