Physicochemical Properties of Rice Starch during Microwave Heating for Food Product Quality-Reference-Cited by-同舟云学术

Physicochemical Properties of Rice Starch during Microwave Heating for Food Product Quality

Published:2019-10-11 Issue:Supplement Volume:65 Page:S163-S165
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

KRONGWORAKUL Nucharee¹,NAIVIKUL Onanong¹²

Affiliation:

1. Department of Food Science and Technology, Kasetsart University

2. Associate Fellows, Academy of Science, Office of The Royal Society

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/65/Supplement/65_S163/_pdf

Reference9 articles.

1. 1) Mitchell CR. 2009. Rice starches: production and properties In Starch chemistry and technology 3rd edition, p 569-578. Academic Press, Amsterdam.

2. 2) Mason WR. 2009. Starch use in foods In Starch chemistry and technology 3rd edition, p 745-795. Academic Press. Amsterdam.

3. 3) Bureau of Rice Research and Department. 2010. Khao Dawk Mali 105, p 8-17. Source: http://brrd.ricethailand.go.th/library/document/E-book/brrd5301007c1.pdf

4. 4) Suksomboon A, Naivikul O. 2006. Effect of dry-and wet-milling processes on chemical, physicochemical properties and starch molecular structures of rice starches. Kasetsart J Nat Sci 40: 125-134.

5. 5) Lee S-W, Lee J-H, Han S-H, Lee J-W, Rhee C. 2005. Effect of various processing methods on the physical properties of cooked rice and on in vitro starch hydrolysis and blood glucose response in rats. Starch/Stärke 57: 531-539.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments;Journal of Cereal Science;2023-01