Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice-Reference-Cited by-同舟云学术

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Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice

Published:2018-08 Issue: Volume:257 Page:23-28
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tian Jinhu,Cai Yidi,Qin Wei,Matsushita Yoshitaka,Ye Xingqian,Ogawa Yukiharu

Funder

Japan Society for the Promotion of Science

China Scholarship Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Effect of food processing on the resistant starch content of cereals and cereal products – A review;Alsaffar;International Journal of Food Science & Technology,2011

2. Improvements in technology for parboiling rice;Bhattacharya;Cereal Foods World,2013

3. Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess water;Billiris;Journal of Food Engineering,2012

4. The breakage susceptibility of raw and parboiled rice: A review;Buggenhout;Journal of Food Engineering,2013

5. Nutrient composition and physicochemical properties of Indian medicinal rice – Njavara;Deepa;Food Chemistry,2008

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