Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production-Reference-Cited by-同舟云学术

Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production

Published:2019-09-20 Issue:10 Volume:84 Page:2785-2794
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wunthunyarat Wipada¹,Wong Emily¹,Jinn Jia‐Rong¹,Wang Ya‐Jane¹^ORCID,Mauromoustakos Andy²

Affiliation:

1. Dept. of Food ScienceUniv. of Arkansas Fayetteville AR 72704 U.S.A.

2. Agricultural Statistics LaboratoryUniv. of Arkansas Fayetteville AR 72701 U.S.A.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14776

Reference43 articles.

1. Moisture Content as a Controlling Factor in Seed Development and Germination

2. Effects of O2 Concentration on Rice Seedlings

3. Production of high-fructose rice syrup and high-protein rice flour from broken rice

4. Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria

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