Effects of cooking methods on the physicochemical, textural and microstructural properties of hot salt puffed germinated brown rice-Reference-Cited by-同舟云学术

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Effects of cooking methods on the physicochemical, textural and microstructural properties of hot salt puffed germinated brown rice

Published:2024-03 Issue: Volume:15 Page:101001
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Sonsomboonsuk Saksit^ORCID,Junyusen Tiraporn^ORCID,Moolkaew Pornpimol,Junyusen Payungsak,Treeamnuk Tawarat^ORCID,Taengsopha Peerawat,Chatchavanthatri Natthaporn,Nawong Siriwan^ORCID,Pakawanit Phakkhananan

Publisher

Elsevier BV

Reference33 articles.

1. Effects of parboiling and infrared radiation drying on the quality of germinated brown rice;Chatchavanthatri;J. Food Process. Preserv.,2021

2. Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars;Wu;J. Cereal. Sci.,2013

3. Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice;Liu;LWT--Food Sci. Technol.,2020

4. Effect of puffing on physical and antioxidant properties of brown rice;Mir;Food Chem.,2016

5. Effect of puffing conditions on physical properties and rehydration characteristic of instant rice product;Wongsa;IJFST (Int. J. Food Sci. Technol.),2016

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