Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review-Reference-Cited by-同舟云学术

Classification, Composition, Extraction, Functional Modification and Application of Rice (Oryza sativa) Seed Protein: A Comprehensive Review

Published:2020-03-04 Issue: Volume: Page:1-30
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Ghanghas Neeraj¹^ORCID,M. T. Mukilan¹,Sharma Shikha¹,Prabhakar Pramod K.¹^ORCID

Affiliation:

1. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1733596

Reference116 articles.

1. Bhattacharyya, P.; Ghosh, U.; Chowdhuri, U. R.; Chattopadhyay, P.; Gangopadhyay, H. Effects of different treatments on physico-chemical properties of rice starch; 2004.

2. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

3. Improving the nutritional value of Golden Rice through increased pro-vitamin A content

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