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Physico-chemical characteristics and non-starch polysaccharide contents of Indica and Japonica brown rice and their malts

  • Published:2010-06 Issue:5 Volume:43 Page:784-791
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Mohan B.H.,Malleshi N.G.,Koseki T.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Approved methods of the AACC;American Association of Cereal Chemists (AACC),1995

2. The terminology and methodology associated with basic starch phenomena;Atwell;Cereal Foods World,1988

3. Effects on pasting viscosity of starch and flour from different operating conditions for the rapid visco-analyzer;Batey;Cereal Chemistry,2000

4. The biochemistry of malting of grain;Briggs,1981

5. Studies on malting of rice;Capanzana;Asian Food Journal,1989
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