Studies on parboiled rice: Part 1-Comparison of the characteristics of raw and parboiled rice

Food Chemistry

Volumn 1, Issue 1, 1976, Pages 5-14

  Priestley, R J ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FEEDING BEHAVIOR; IN VITRO STUDY; MODEL; PLANT; THEORETICAL STUDY;

EID: 0017208718     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(76)90009-1     Document Type: Article

References (15)

1. Hydration and amylose solubility behaviour of parboiled rice
2. Effect of processing conditions on quality of parboiled rice
3. Differential spectrophotometric investigation on the iodine complex formed with the different varieties of raw and parboiled rice starches
4. Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular Starches
5. The complexes of fatty acids with amylose
6. Nature of Lysolecithin in Rice Grains
7. Complexes of amylose with surfactants
8. Physicochemical studies of rice with particular reference to the processing of rice
9. Differential study of the size of the paddy and rice and photomicrographic investigations on the alteration of starch constituents due to parboiling
10. Effect of parboiling on some physicochemical properties of rice
11. The configuration of starch in the starch-iodine complexes, IV. An X-ray diffraction investigation of butanol-precipitated amylose
12. Studies on bread staling I: The role of starch
13. Starch granule crystallinity and bread staling
14. Methods in carbohydrate chemistry