Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka-Reference-Cited by-同舟云学术

Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka

Published:2013-04-03 Issue:11 Volume:93 Page:2723-2729
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gunaratne Anil¹,Kao Wu²,Ratnayaka Jennet³,Collado Lilia²,Corke Harold²

Affiliation:

1. The Faculty of Agricultural Sciences; Sabaragamuwa University of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka

2. School of Bioloigical Sciences; The University of Hong Kong; Pokfulam Road Hong Kong

3. Rice Research and Development Institute; Batalagoda Sri Lanka

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6091/fullpdf

Reference25 articles.

1. Rice properties and processing;Juliano;Food Rev Int,1985

2. Nutritional value of cereal products with emphasis on the effect of milling;Pedersen;World Rev Nutr Diet,1989

3. Effects of drying conditions on head rice yield and browning index of parboiled rice;Elbert;J Food Eng,2001

4. Determining the degree of gelatinization in parboiled rice - Comparison of a subjective and an objective method;Marshall;Cereal Chem,1993

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