Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India"
written by Shabir Ahmad Mir, Sowriappan John Don Bosco,
published by Food and Nutrition Sciences, Vol.4 No.3, 2013

has been cited by the following article(s):

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[7]	Precooked sorghum flour as proper vehicle of ACE‐I and DPP‐IV inhibitory sorghum peptides International Journal of Food Science & Technology, 2022 DOI:10.1111/ijfs.15718

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[11]	Influence of amylose content on phenolics fortification of different rice varieties with butterfly pea (Clitoria ternatea) flower extract through parboiling LWT, 2021 DOI:10.1016/j.lwt.2021.111493

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[14]	Glycemic index of starchy crops and factors affecting its digestibility: A review Trends in Food Science & Technology, 2021 DOI:10.1016/j.tifs.2021.02.067

[15]	Influence of amylose content on phenolics fortification of different rice varieties with butterfly pea (Clitoria ternatea) flower extract through parboiling LWT, 2021 DOI:10.1016/j.lwt.2021.111493

[16]	Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies Journal of Food Science, 2020 DOI:10.1111/1750-3841.15441

[17]	Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice International Journal of Food Science & Technology, 2020 DOI:10.1111/ijfs.14481

[18]	Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice International Journal of Food Science & Technology, 2020 DOI:10.1111/ijfs.14481

[19]	Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies Journal of Food Science, 2020 DOI:10.1111/1750-3841.15441

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[26]	Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed rice Czech Journal of Food Sciences, 2018 DOI:10.17221/121/2017-CJFS

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[36]	Rice: Parboiling and Milling Properties International Journal of Food Engineering, 2015 DOI:10.1515/ijfe-2015-0204

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