Enzymatic Hydrolysis Method for Development of Low Glycemic Index Rice Flour from Temperate Grown Rice (VAR. Jehlum): Numerical Optimization, Rheological and Spectroscopic Characteristics-Reference-Cited by-同舟云学术

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Enzymatic Hydrolysis Method for Development of Low Glycemic Index Rice Flour from Temperate Grown Rice (VAR. Jehlum): Numerical Optimization, Rheological and Spectroscopic Characteristics

Published:2024 Issue: Volume: Page:
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Author:

Amin Tawheed,Naik Haroon Rashid,Hussain Syed Zameer,Bashir Omar,Rather Sajad Ahamd,Naaz Sadaf,Manzoor Sobiya,Mir S. A.,Makroo Hilal A.,Bashir Akhoon Asrar,Mufti Shahnaz,Ganaie Tariq Ahmad

Publisher

Elsevier BV

Reference50 articles.

1. Varietal influence on antioxidant properties and glycemic index of pigmented and non-pigmented rice;K Meera;J. Cereal Sci,2019

2. Functional properties and bioactive compounds of pigmented brown rice flour;P Waewkum;Bioact. Carbohydr. Diet. Fibre,2021

3. Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia;M S M Wee;Compr. Rev. Food Sci. Food Saf,2020

4. Effect of enzymatic hydrolysis of starch on pasting, rheological and viscoelastic properties of milkbarnyard millet (Echinochloa frumentacea) blends meant for spray drying;P A Kumar;Int. J. Biol. Macromol,2016

5. The physicochemical properties of partially digested starch from sprouted wheat grain;T Noda;Carbohydr. Polym,2004

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