Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice-Reference-Cited by-同舟云学术

Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice

Published:2019-01-30 Issue:3 Volume:42 Page:e13016
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Dang Lien Thi Kim¹,Therdthai Nantawan¹^ORCID,Ratphitagsanti Wannasawat¹

Affiliation:

1. Department of Product Development, Faculty of Agro‐IndustryKasetsart University Bangkok Thailand

Funder

Department of Product Development, Faculty of Agro-Industry, Kasetsart University

Kasetsart University Research and Development Institute, Kasetsart University

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13016

Reference37 articles.

1. Physicochemical properties of rice (Oryza sativa L.) flour and starch of two Indonesian rice varieties differing in amylose content;Anugrahati N. A.;International Food Research Journal,2017

2. A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages

3. Characterization of Physical Properties of Flour and Starch Obtained from Gamma-Irradiated White Rice

4. Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

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