Process conditions affect starch structure and its interactions with proteins in rice pasta-Reference-Cited by-同舟云学术

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Process conditions affect starch structure and its interactions with proteins in rice pasta

Published:2013-02 Issue:2 Volume:92 Page:1865-1872
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Barbiroli Alberto,Bonomi Francesco,Casiraghi Maria Cristina,Iametti Stefania,Pagani Maria Ambrogina,Marti Alessandra

Funder

“Global Rice Science Partnership” (GRiSP) Project

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference38 articles.

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

2. Approved methods of the AACC;American Association of Cereal Chemists (AACC),2001

3. Approved methods of the AOAC;Association of Official Analytical Chemists (AOAC),1999

4. Parboiling of rice;Bhattacharya,2004

5. Changes in rice during parboiling and properties of parboiled rice;Bhattacharya,1985

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