Rice grain germination: A review of its impact on technological properties and development of new food products-Reference-Cited by-同舟云学术

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Rice grain germination: A review of its impact on technological properties and development of new food products

Published:2024-08 Issue: Volume:150 Page:104600
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

do Nascimento Lucas Ávila,Heberle Thauana,Wang Ya-Jane,Vanier Nathan Levien,Elias Moacir Cardoso,Mesko Márcia Foster,Colussi Rosana^ORCID

Publisher

Elsevier BV

Reference100 articles.

1. Standardisation of cooking and conditioning methods for preparation of quick cooking germinated brown rice;Abhilasha;Journal of the Indian Chemical Society,2021

2. Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley;AL-Ansi;Food Bioscience,2021

3. Quantitative characterization of individual starch grain morphology using a particle flow analyzer;Aoyagi;Lwt,2021

4. Impact of cooking temperature on the quality of quick cooking brown rice;Batista;Food Chemistry,2019

5. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein;Ben Jeddou;Food Chemistry,2017

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