Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels

LWT

Volumn 59, Issue 1, 2014, Pages 369-375

  Buggenhout, Joke ^a   Brijs, Kristof ^a   Van Oevelen, Julie ^a   Delcour, Jan A ^a  

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

Author keywords

Fissuring; Mechanical properties; Parboiling; Rice; Starch gelatinization

Indexed keywords

GELATION; GRAIN (AGRICULTURAL PRODUCT); MILLING (MACHINING); SODIUM DODECYL SULFATE; STARCH; SULFUR COMPOUNDS;

BENDING FORCE; BROWN RICE; FISSURING; HYDROTHERMAL TREATMENTS; PARBOILED RICE; PARBOILING; RICE; RICE GRAINS; RICE KERNELS; STARCH GELATINIZATION;

PROTEINS;

EID: 84903778170     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.001     Document Type: Article

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