Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice-Reference-Cited by-同舟云学术

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Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice

Published:2005-07 Issue:4 Volume:82 Page:468-474
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Derycke V.¹²,Veraverbeke W. S.¹,Vandeputte G. E.¹,De Man W.³,Hoseney R. C.⁴,Delcour J. A.¹

Affiliation:

1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

2. Corresponding author. Phone: + 32-16-321634. Fax: + 32-16-321997. E-mail: veerle.derycke@biw.kuleuven.be

3. Master Foods, Industrielaan 5, B-2250 Olen, Belgium.

4. R&R Research Services Inc., 8831 Quail Lane, Manhattan, KS 66502, USA.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference31 articles.

1. RESEARCH NOTE PASTING BEHAVIOUR OF PARBOILED RICE

2. Improved colorimetric determination of amylose in starches or flours

3. Correlations between the physicochemical and functional properties of rice

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