Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics
Author:
Affiliation:
1. Laboratory of Food Chemistry and Technology, Department of Chemical EngineeringBirla Institute of Technology Mesra Ranchi India
Funder
Science and Engineering Research Board
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13479
Reference89 articles.
1. CHANGES IN SUGARS AND AMINO ACIDS DURING PARBOILING OF RICE
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3. Oxidative stability of high-oleic sunflower oil in a porous starch carrier
4. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre
5. Rice quality
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