Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals
Author:
Affiliation:
1. Centro de Biotecnología FEMSA Tecnológico de Monterrey Monterrey N.L. México
Funder
The Kellogg Company
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10010
Reference74 articles.
1. Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems
2. Effects of hydrothermal treatment on selected utilization qualities of parboiled maize;Akinbolade J. A.;Agricultural Engineering International: CIGR Journal,2012
3. Basic concept of parboiling of paddy
4. Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces
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