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Article: Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka

TitleEffect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka
Authors
Gunaratne, AWU, KRatnayaka, JCollado, LSCorke, H
KeywordsFunctional properties
Gelatinisation
Parboiling
Rice flour
Issue Date2013
Citation
Journal of the Science of Food and Agriculture, 2013, v. 93, p. 2723-2729 How to Cite?
DOI: http://dx.doi.org/10.1002/jsfa.6091
Persistent Identifierhttp://hdl.handle.net/10722/198240
ISI Accession Number ID
WOS:000328687000015

 

DC FieldValueLanguage
dc.contributor.authorGunaratne, Aen_US
dc.contributor.authorWU, Ken_US
dc.contributor.authorRatnayaka, Jen_US
dc.contributor.authorCollado, LSen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2014-06-25T02:56:45Z-
dc.date.available2014-06-25T02:56:45Z-
dc.date.issued2013en_US
dc.identifier.citationJournal of the Science of Food and Agriculture, 2013, v. 93, p. 2723-2729en_US
dc.identifier.urihttp://hdl.handle.net/10722/198240-
dc.languageengen_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.subjectFunctional properties-
dc.subjectGelatinisation-
dc.subjectParboiling-
dc.subjectRice flour-
dc.titleEffect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lankaen_US
dc.typeArticleen_US
dc.identifier.emailCollado, LS: lscollad@hku.hken_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.identifier.doi10.1002/jsfa.6091en_US
dc.identifier.pmid23553043-
dc.identifier.scopuseid_2-s2.0-84880152488-
dc.identifier.hkuros229302en_US
dc.identifier.volume93en_US
dc.identifier.spage2723en_US
dc.identifier.epage2729en_US
dc.identifier.isiWOS:000328687000015-

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