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charu mahanta
Journal of Cereal Science, 2015
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Effects of Cultivar and Processing Condition on Physicochemical Properties and Starch Fractions in Parboiled Rice
Ya-Jane Wang
Cereal Chemistry, 2011
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Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch
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Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice
Yoshitaka Matsushita
Food chemistry, 2018
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Effect of Parboiling Technique on the Nutritional Quality of Rice
Alexandre NIYONSHIMA
Global Journal of Food science and Nutrition , 2020
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Impact of Starch Gelatinization and Kernel Fissuring on the Milling Breakage Susceptibility of Parboiled Brown Rice
Joke Buggenhout
Cereal Chemistry Journal, 2013
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Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice
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Nature of Starch Crystallinity in Parboiled Rice
charu mahanta
Starch - Stärke, 1989
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Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges
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Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming
Mohammad Khoshtaghaza
Rice Science, 2016
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Effect of Parboiling on Physico-chemical Qualities of Two Local Rice Varieties in Nigeria
Folake Samuel
Journal of Food Technology in Africa, 2001
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Changes in Rice with Variable Temperature Parboiling: Thermal and Spectroscopic Assessment
Raymond Coker
Cereal Chemistry, 2008
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Physical Properties And Resistant Starch Content Of Rice Flour Residues Hydrolyzed By Α-Amylase
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2016
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Relationship of starch changes to puffing expansion of parboiled rice
charu mahanta
Journal of Food Science and Technology-mysore, 2010
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Physicochemical, Textural, Pasting, and In Vitro Digestion Properties of Some Basmati and Non-Basmati Rice Cultivars
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International Journal of Food Properties, 2014
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Resistant starch from differently processed rice and ragi (finger millet)
Nagappa Malleshi
European Food Research and Technology, 1999
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Optimization of paddy parboiling process for higher starch crystallinity by response surface methodology
Dr. Pavuluri Srinivasa Rao
International Journal of Biological Macromolecules, 2017
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Physicochemical, Morphological, Thermal and Pasting Properties of Starches Isolated from Rice Cultivars Grown in India
Baljeet Yadav
International Journal of Food Properties, 2010
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Physico-Chemical Changes in Grains of Some Advance Lines/ Varieties of Rice (Oryza Sativa L.) After Parboiling
ZULQARNAIN HAIDER
Pakistan Journal of Agricultural Research
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Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties
Ayenew Meresa
International Journal of Food Science
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Effect of prolonged parboiling duration on proximate composition of rice
E. Oluwafemi Ibukun
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The influence of processing parameters of parboiled rice on its physiochemical and texture properties
Jiraporn Onmankhong
Journal of Texture Studies
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Texture determinants of cooked, parboiled rice. II: Physicochemical properties and leaching behaviour of rice
Mei Horng Ong
Journal of Cereal Science, 1995
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Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study
James Patindol
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Effect Of Flour Concentration And Retrogradation Treatment On Physical Properties Of Instant Sinlek Brown Rice
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2016
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Effect of Processing Conditions and Cooking Methods on Resistant Starch, Dietary Fiber and Glycemic Index of Rice
Rohitha Prasantha
Tropical Agricultural Research, 2013
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Effect of Processing Conditions on Physical Properties of Parboiled Rice
Maria Gómez Fungairiño Herrera
Food Science and Technology Research, 2002
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Thermal Degradation of Starch in Parboiled Rice
charu mahanta
Starch-starke, 1989
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Investigating the structural properties and in vitro digestion of rice flours
Rizwan Arshad
Food Science & Nutrition, 2021
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Effect of parboiling and puffing processes on the physicochemical, functional, optical, pasting, thermal, textural and structural properties of selected Indica rice
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Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice
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