Structural properties of high-protein, low glycaemic index (GI) rice flour-Reference-Cited by-同舟云学术

Structural properties of high-protein, low glycaemic index (GI) rice flour

Published:2017-03-16 Issue:11 Volume:20 Page:2793-2804
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Amin Tawheed¹,Naik H. R.¹,Hussain Syed Zameer¹,Rather A. H.¹,Murtaza Imtiyaz¹,Dar B. N.²

Affiliation:

1. Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India

2. Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, Srinagar, Jammu and Kashmir, India

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1252391

Reference46 articles.

1. Formulating low glycaemic index rice flour to be used as a functional ingredient

2. Process Optimization and Characterization of Popped Brown Rice

3. Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents

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