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Effect of pressure-soaking treatments on texture and retrogradation properties of black rice

  • Published:2018-07 Issue: Volume:93 Page:485-490
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Meng Ling,Zhang Wencheng,Wu Zeyu,Hui Ailing,Gao Han,Chen Pengpeng,He Yiwen

Funder

Fundamental Research Funds for the Central Universities

Anhui Provincial Science and Technology Major Project of China

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Effect of high-pressure treatment on rheological, thermal and structural changes in basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007

2. High pressure and protein oligomeric dissociation;Balny;High Pressure Research,2002

3. Improvement of marker-based predictability of apparent amylose content in japonica rice through GBSSI allele mining;Biselli;Rice,2014

4. Quick cooking rice by high hydrostatic pressure processing;Boluda-Aguilar;LWT–Food Science and Technology,2013

5. Determination of the initial production conditions and steam cooking kinetics research for instant rice;Chen;Food and Fermentation Industries,2010
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