Variation in amino acid composition of rice ( <i>Oryza sativa</i> L.) as affected by the cooking technique-Reference-Cited by-同舟云学术

Variation in amino acid composition of rice ( Oryza sativa L.) as affected by the cooking technique

Published:2022-07 Issue:8 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Liyanaarachchi Gigummaduwe Vimarshi Vathsala¹^ORCID,Mahanama Kariyawasam R. R.²,Somasiri H. P. P. Sudarshana¹,Punyasiri P. A. Nimal³,Ranatunga Mahasen Achintiya Bandara⁴

Affiliation:

1. Industrial Technology Institute Bauddhaloka Mawatha, Colombo Sri Lanka

2. Department of Chemistry, University of Colombo Colombo Sri Lanka

3. Institute of Biochemistry, Molecular Biology and Biotechnology University of Colombo Colombo Sri Lanka

4. Tea Research Institute of Sri Lanka Talawakelle Sri Lanka

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16781

Reference32 articles.

1. AhamedR IslamMZ Rashid MM FerdausMM RazzakMA(2014)Modeling and performance analysis of electric rice cooker Proceedings of the Conference: 3rd International Conference on Mathematical Applications in Engineering 2014 (ICMAE'14) September.

2. Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits

3. Rice

4. Rice quality

5. Rice quality

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