Effects of drying temperature and tempering time on starch digestibility of brown fragrant rice

Journal of Food Engineering

Volumn 86, Issue 2, 2008, Pages 251-258

  Jaisut, Donludee ^a   Prachayawarakorn, Somkiat ^a   Varanyanond, Warunee ^b   Tungtrakul, Patcharee ^b   Soponronnarit, Somchart ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

Amylose lipid complexes; Fluidized bed; Gelatinization; Glycemic index; Head rice yield; Starch hydrolysis

Indexed keywords

DRYING; FLUIDIZED BEDS; GRAIN (AGRICULTURAL PRODUCT); HYDROLYSIS; LIPIDS; TEXTURES;

AMYLOSE LIPID COMPLEXES; GELATINIZATION; GLYCEMIC INDEX; HEAD RICE YIELD;

STARCH;

JASMINUM;

EID: 37349033667     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.10.002     Document Type: Article

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