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International Journal of Food Properties Volume 3, 2000 - Issue 1
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Original Articles

Changes in physico‐chemical and rheological properties of rice during flaking

Rajni Mujoo Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore, 570 013, INDIA
&
S. Zakiuddin Ali Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore, 570 013, INDIA Phone: 91‐821‐510843 Fax: 91‐821‐510843 E-mail: [email protected]
Pages 117-135 | Received 05 Feb 1999, Accepted 28 May 1999, Published online: 02 Sep 2009

Citations (9)

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Shabir Ahmad Mir, Sowriappan John Don Bosco, Manzoor Ahmad Shah, Mohammad Maqbool Mir & Kappat Valiyapeediyekkal Sunooj. (2016) Process Optimization and Characterization of Popped Brown Rice. International Journal of Food Properties 19:9, pages 2102-2112.
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Bin Jiang, Wenhao Li, Qun Shen, Xiaosong Hu & Jihong Wu. (2015) Effects of High Hydrostatic Pressure on Rheological Properties of Rice Starch. International Journal of Food Properties 18:6, pages 1334-1344.
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Articles from other publishers (7)

Shanmugam Shobana, Viswanathan Gopinath, Vasudevan Kavitha, Natarajan Kalpana, Parthasarathy Vijayalakshmi, Rajagopal Gayathri, Mookambika Ramya Bai R, Raman Ganeshjeevan, NagappaGurusiddappa Malleshi, Ranjit Unnikrishnan, RanjitMohan Anjana, ChristianiJeyakumar Henry, Kamala Krishnaswamy, Vasudevan Sudha & Viswanathan Mohan. (2022) Nutritional and glycemic properties of brown and white rice flakes “upma”. Journal of Diabetology 13:1, pages 49.
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S. K. Sivakamasundari, J. A. Moses & C. Anandharamakrishnan. (2020) Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties. Journal of Food Measurement and Characterization 14:6, pages 3122-3137.
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Siddeswari Sindawal & Suvendu Bhattacharya. 2014. Conventional and Advanced Food Processing Technologies. Conventional and Advanced Food Processing Technologies 313 336 .
Kshirod R. Bhattacharya. 2013. Rice Quality. Rice Quality 298 336 .
M. Chitra, Vasudeva Singh & S. Z. Ali. (2010) Effect of processing paddy on digestibility of rice starch by in vitro studies. Journal of Food Science and Technology 47:4, pages 414-419.
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Lieve Lamberts & Jan A. Delcour. (2008) Carotenoids in Raw and Parboiled Brown and Milled Rice. Journal of Agricultural and Food Chemistry 56:24, pages 11914-11919.
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Kshirod R. Bhattacharya. 2004. RICE: Chemistry and Technology. RICE: Chemistry and Technology 329 404 .

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