| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398954 | Food Research International | 2012 | 9 Pages |
Abstract
⺠Degree of gelatinization was high in severely parboiled rice. ⺠Sediment volume did not increase similar to EMC-S in severely parboiled rice. ⺠50 °C was the pasting temperature of severely pressure parboiled rice. ⺠Presence of crystalline polymorphs depends on the conditions of parboiling. ⺠Resistant starch is more in parboiled low amylose rice than in high amylose rice.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Himjyoti Dutta, Charu Lata Mahanta,