Effect of high‐pressure pre‐soaking on texture and retrogradation properties of parboiled rice
Author:
Affiliation:
1. Engineering Research Center of Bio‐Process of Ministry of Education, School of Food and Biological Engineering Hefei University of Technology Hefei P. R. China
2. Huiguan Agricultural Technology Co., Ltd Hefei P. R. China
Funder
Fundamental Research Funds for the Central Universities
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11058
Reference27 articles.
1. Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice
2. Effect of pressure-soaking treatments on texture and retrogradation properties of black rice
3. Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour
4. Impacts of parboiling conditions on quality characteristics of parboiled commingled rice
5. Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk
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