Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars-Reference-Cited by-同舟云学术

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Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars

Published:2013-09 Issue:2 Volume:58 Page:263-271
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Wu Fengfeng,Chen Haiying,Yang Na,Wang Jinpeng,Duan Xiang,Jin Zhengyu,Xu Xueming

Funder

national “twelfth five-year” science and technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. Physico-chemical changes and diastatic activity associated with germinating paddy rice (PSB.Rc 34);Ayernor;African Journal of Food Science,2007

2. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel;Baek;Food Hydrocolloids,2004

3. Influence of lipids on the thermal and mechanical properties of concentrated starch gels;Biliaderis;Journal of Agricultural and Food Chemistry,1991

4. Sugar and sucrose ester effects on maize and wheat starch gelatinization patterns by differential scanning calorimeter;Buck;Starch-Stärke,1988

5. Germination conditions affect physicochemical properties of germinated brown rice flour;Charoenthaikij;Journal of Food Science,2009

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