Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties-Reference-Cited by-同舟云学术

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Effect of heat-moisture treatment to raw paddy rice (Oryza sativa L.) on cooked rice properties

Published:2021-12 Issue:2 Volume:1 Page:179-186
ISSN:2772-5669
Container-title:Journal of Future Foods
language:en
Short-container-title:Journal of Future Foods

Author:

Thuengtung Sukanya,Ketnawa Sunantha,Ding Yichen,Ogawa Yukiharu

Funder

National Agriculture and Food Research Organisation Bio-oriented Technology Research Advancement Institution

National Agriculture and Food Research Organization

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science,Agricultural and Biological Sciences (miscellaneous)

Reference35 articles.

1. The effects of heat–moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties;Arns;Int. J. Food Sci. Technol.,2014

2. Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch;Arns;LWT-Food Sci. Technol.,2015

3. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review;Mathobo;J. Food Sci. Technol.,2021

4. Effect of heat-moisture treatment of unpolished red rice on its starch properties and in vitro and in vivo digestibility;Van Hung;Int. J. Biol. Macromol.,2020

5. Kiswuri, Effect of heat moisture treatment (HMT) on physicochemical characteristics of sorghum flour (Sorghum Bicolor L. moench);Ariyantoro;IOP Conf. Ser: Earth Environ. Sci.,2020

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