Impact of processing conditions on the extractability and molecular weight distribution of proteins in parboiled brown rice

Journal of Cereal Science

Volumn 58, Issue 1, 2013, Pages 8-14

  Buggenhout, Joke ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Glutelins; Parboiling; Protein extractability; Rice

Indexed keywords

EID: 84880037447     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.05.002     Document Type: Article

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