Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka

Starch/Staerke

Volumn 63, Issue 8, 2011, Pages 485-492

  Gunaratne, Anil ^a   Bentota, Amitha ^b   Cai, Yi Zhong ^c   Collado, Lilia ^c   Corke, Harold ^c  

^a SABARAGAMUWA UNIVERSITY OF SRI LANKA   (Sri Lanka)

^b Regional Paddy Research Center   (Sri Lanka)

^c UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Brown rice flour; Functional properties; Polished rice flour

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BROWN RICE; FUNCTIONAL FOODS; FUNCTIONAL PROPERTIES; MELTING ENTHALPY; PEAK TEMPERATURES; PEAK VISCOSITIES; POLISHED RICE; RAPID VISCO ANALYZERS; SRI LANKA; SWELLING POWER; TOTAL PHENOLIC CONTENT; VISCOAMYLOGRAPH;

ENTHALPY; PHENOLS;

GELATION;

EID: 80051541310     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000105     Document Type: Article

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