Physicochemical, functional, pasting, and amino acid compositions of milled rice, and extrusion behavior of milled rice from basmati and nonbasmati varieties

Ähnliche Einträge

• Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide
  von: Arun Kumar, et al.
  Veröffentlicht: (2024)
• Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties
  von: Ajay Kumar, et al.
  Veröffentlicht: (2024)
• Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes
  von: Bindu Regonda, et al.
  Veröffentlicht: (2024)
• Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi‐platform approach for metabolomic profiling, identification, and molecular docking analysis
  von: Ajay Kumar, et al.
  Veröffentlicht: (2024)
• Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties
  von: Swasti Mudgal, et al.
  Veröffentlicht: (2024)