Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Patindol, J ^a,b   Newton, J ^a   Wang, Y J ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Brown rice; Milling; Parboiling; Rough rice; Starch gelatinization

Indexed keywords

STARCH;

ARTICLE; CHEMISTRY; FOOD HANDLING; GEL; HEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT SEED; RICE; THERMODYNAMICS; VISCOSITY;

FOOD HANDLING; GELS; HOT TEMPERATURE; ORYZA SATIVA; PHYSICOCHEMICAL PROCESSES; SEEDS; STARCH; THERMODYNAMICS; VISCOSITY;

EID: 53549089859     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00926.x     Document Type: Article

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