Physicochemical properties, digestibility and expected glycaemic index of high amylose rice differing in length‐width ratio in Sri Lanka-Reference-Cited by-同舟云学术

Physicochemical properties, digestibility and expected glycaemic index of high amylose rice differing in length‐width ratio in Sri Lanka

Published:2019-07-11 Issue:1 Volume:55 Page:74-81
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gunaratne Anil¹²,Wu Kao³,Kong Xiangli⁴,Gan Ren‐You⁵^ORCID,Sui Zhongquan⁵,Kumara Kapila¹,Ratnayake Upul Kumari⁶,Senarathne Kumuduni⁶,Kasapis Stefan²,Corke Harold⁵

Affiliation:

1. Sabaragamuwa University of Sri Lanka P.O. Box 02 Belihuloya Sri Lanka

2. School of Applied Sciences RMIT University Bundoora West Campus Melbourne Vic.3001Australia

3. Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology Wuhan430068China

4. Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology Zhejiang University Hangzhou310029China

5. Department of Food Science & Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China

6. Rice Research and Development Institute Batalagoda Sri Lanka

Funder

Shanghai Jiao Tong University

Department of Education and Training

RMIT University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14232

Reference33 articles.

1. Resistant starch content of thirty‐eight selected rice (Oryza sativa L.) varieties of Sri Lanka;Abesekera W.K.S.M.;Journal of Agriculture and Crops,2018

2. Recrystallization Kinetics and Glass Transition of Rice Starch Gel System

3. Accurate measurement of pasting temperature of rice flour by Rapid Visco‐Analyzer;Bao J.S.;Chinese Journal of Rice Science,2007

4. Analysis of Genotypic Diversity in the Starch Physicochemical Properties of Nonwaxy Rice: Apparent Amylose Content, Pasting Viscosity and Gel Texture

5. Improved colorimetric determination of amylose in starches or flours

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