Impact of proteins on pasting and cooking properties of nonparboiled and parboiled rice

Cereal Chemistry

Volumn 82, Issue 4, 2005, Pages 468-474

  Derycke, V ^a   Veraverbeke, W S ^a   Vandeputte, G E ^a   De Man, W ^b   Hoseney, R C ^c   Delcour, J A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b Masterfoods   (Belgium)

^c R and R Research Services Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; PROTEINS; VISCOSITY; WATER ABSORPTION;

AMYLOSE LEACHING; COOKING PROPERTIES; DITHIOTHREITOL; NON-PARBOILED RICE; PARBOILED RICE; PASTING PROPERTY; PRE-INCUBATION; RICE FLOUR; SWELLING POWER; TEMPERATURE PROFILES;

LEACHING;

EID: 22144483404     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0468     Document Type: Article

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