CHANGES IN RICE KERNEL AND STARCH DURING PARBOILING PROCESS

Bienvenido O. Juliano, Rice : chemistry and technology Published in <b>1985</b> in St Paul Minn) by American association of cereal chemists. ,(1985)

W. E. Marshall, F. L. Normand, Differential scanning calorimetry of whole grain milled rice and milled rice flour Cereal Chemistry. ,vol. 66, pp. 317- 320 ,(1989)

H. F. Zobel, Molecules to Granules: A Comprehensive Starch Review Starch-starke. ,vol. 40, pp. 44- 50 ,(1988) , 10.1002/STAR.19880400203

Yong-Cheng Shi, Paul A. Seib, The structure of four waxy starches related to gelatinization and retrogradation Carbohydrate Research. ,vol. 227, pp. 131- 145 ,(1992) , 10.1016/0008-6215(92)85066-9

Mahdi Kashaninejad, Yahya Maghsoudlou, Shahin Rafiee, Morteza Khomeiri, Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing Journal of Food Engineering. ,vol. 79, pp. 1383- 1390 ,(2007) , 10.1016/J.JFOODENG.2006.04.019

Lieve Lamberts, Sara V. Gomand, Veerle Derycke, Jan A. Delcour, Presence of amylose crystallites in parboiled rice. Journal of Agricultural and Food Chemistry. ,vol. 57, pp. 3210- 3216 ,(2009) , 10.1021/JF803385M

Li-Jia Zhu, Qiao-Quan Liu, Yijun Sang, Ming-Hong Gu, Yong-Cheng Shi, Underlying reasons for waxy rice flours having different pasting properties Food Chemistry. ,vol. 120, pp. 94- 100 ,(2010) , 10.1016/J.FOODCHEM.2009.09.076

Md Rabiul Islam, Poritosh ROY, Naoto SHIMIZU, Toshinori KIMURA, None, Effect of Processing Conditions on Physical Properties of Parboiled Rice Food Science and Technology Research. ,vol. 8, pp. 106- 112 ,(2002) , 10.3136/FSTR.8.106

Ali Abas Wani, Preeti Singh, Manzoor Ahmad Shah, Ute Schweiggert-Weisz, Khalid Gul, Idrees Ahmed Wani, Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review Comprehensive Reviews in Food Science and Food Safety. ,vol. 11, pp. 417- 436 ,(2012) , 10.1111/J.1541-4337.2012.00193.X

H Lan, R Hoover, L Jayakody, Q Liu, E Donner, M Baga, EK Asare, P Hucl, RN Chibbar, None, Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches Food Chemistry. ,vol. 111, pp. 663- 675 ,(2008) , 10.1016/J.FOODCHEM.2008.04.055