Comparison of germination–parboiling, freeze–thaw cycle, and high pressure processing on the cooking quality of brown rice
Author:
Affiliation:
1. College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
2. Department of Food ScienceMcGill University St‐Anne‐de‐Bellevue Quebec Canada
3. Agricultural Service Center of Zhengzi Town in Rong County Zigong China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13135
Reference33 articles.
1. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry
2. Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels
3. Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions
4. Assessment on Proximate Composition, Dietary Fiber, Phytic Acid and Protein Hydrolysis of Germinated Ecuatorian Brown Rice
5. Optimization of Parboiling Parameters to Improve the Quality Characteristics of Pusa basmati 1509
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