Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility

Author:

Tie Xiao-Yu1,An Nan-Nan1,Li Dong1,Wang Li-Jun2,Wang Yong3

Affiliation:

1. College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing, China

2. College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China

3. School of Chemical Engineering, UNSW, Sydney, NSW, Australia

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Reference178 articles.

1. Not just a grain of rice: the quest for quality

2. Influence of milling intensity and storage temperature on the quality of Catahoula rice (Oryza sativa L.)

3. Belsnio B. The Anatomy and Physical Properties of the Rice Grain Section 1. Towards Integrated Commodity and Pest Management in Grain Storage . The National Post Harvest Institute for Research and Extension (NAPHIRE) Department of Agriculture Philippines . 1988.

4. Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties

5. Starch Damage and Pasting Properties of Rice Flours Produced by Dry Jet Grinding

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