Impacts of parboiling conditions on quality characteristics of parboiled commingled rice-Reference-Cited by-同舟云学术

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Impacts of parboiling conditions on quality characteristics of parboiled commingled rice

Published:2016-05 Issue: Volume:69 Page:283-289
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Leethanapanich Kanokporn,Mauromoustakos Andy,Wang Ya-Jane

Funder

Royal Thai Government

University of Arkansas Rice Processing Program

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Changes in sugars and amino acids during parboiling of rice;Ali;J. Food Biochem.,1980

2. Milling properties of commingled rice-cultivar lots;Basutkar;Trans. ASABE,2014

3. Functional properties of commingled rice-cultivar lots;Basutkar;Cereal Chem.,2015

4. Processing conditions and milling yield in parboiling of rice;Bhattacharya;J. Agric. Food Chem.,1966

5. Effect of processing conditions on quality of parboiled rice;Bhattacharya;J. Agric. Food Chem.,1966

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1. Impact of degree of milling on cooking duration and textural attributes of long‐grain hybrid rice for instant rice processing;Cereal Chemistry;2023-03-24

2. Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice;Cereal Chemistry;2023-02-13

3. Effect of steam curing on pasting and textural properties, starch structure and the quality of a local aromatic rice variety;Journal of Food Processing and Preservation;2022-07-18

4. Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents;Frontiers in Nutrition;2022-07-07

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