Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding-Reference-Cited by-同舟云学术

Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding

Published:2011-03-23 Issue:8 Volume:59 Page:3964-3973
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tran Thuy T. B.¹,Shelat Kinnari J.¹,Tang Daniel¹,Li Enpeng¹,Gilbert Robert G.¹,Hasjim Jovin¹

Affiliation:

1. The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf105021r

Reference38 articles.

1. The crystalline domains in potato starch granules are arranged in a helical fashion

2. Microscopy of starch: evidence of a new level of granule organization

3. Effect of cryo-milling on starches: Functionality and digestibility

4. Kernel Composition, Starch Structure, and Enzyme Digestibility of opaque-2 Maize and Quality Protein Maize

5. The Effect of Pin and Attrition Milling on Starch Damage in Hard Wheat Flours

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