Effect of Different Modifications (Physical and Chemical) on Morphological, Pasting, and Rheological Properties of Black Rice ( Oryza sativa L. Indica) Starch: A Comparative Study-Reference-Cited by-同舟云学术

Effect of Different Modifications (Physical and Chemical) on Morphological, Pasting, and Rheological Properties of Black Rice ( Oryza sativa L. Indica) Starch: A Comparative Study

Published:2020-09-27 Issue:1-2 Volume:73 Page:2000098
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Dhull Sanju Bala¹,Punia Sneh¹^ORCID,Kumar Manoj²,Singh Shivdeep¹,Singh Parhlad¹

Affiliation:

1. Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana 125055 India

2. Chemical and Biochemical Processing Division ICAR‐Central institute for Research on Cotton Technology Mumbai 400019 India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000098

Reference45 articles.

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2. Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing

3. A Comparative Study on the Physicochemical Characteristics of Black Rice Varieties

4. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

5. Influence of Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR)

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