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International Journal of Food Properties Volume 19, 2016 - Issue 11
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Original Articles

Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice

Arianna Dick ZambranoSchool of Agriculture and Food Sciences, The University of Queensland, St Lucia, AustraliaCorrespondence[email protected]
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,
Bhesh BhandariSchool of Agriculture and Food Sciences, The University of Queensland, St Lucia, AustraliaView further author information
,
Binh HoDepartment of Food Technology, An Giang University, Long Xuyen City, VietnamView further author information
&
Sangeeta PrakashSchool of Agriculture and Food Sciences, The University of Queensland, St Lucia, AustraliaView further author information
Pages 2608-2622 | Received 16 Feb 2016, Accepted 17 Mar 2016, Published online: 21 Jul 2016

Citations (4)

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Read on this site (2)

Malik A. Nawaz, Shu Fukai, Sangeeta Prakash & Bhesh Bhandari. (2018) Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. International Journal of Food Properties 21:1, pages 1896-1910.
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Malik A. Nawaz, Shu Fukai & Bhesh Bhandari. (2017) In situ analysis of cooking properties of rice by thermal mechanical compression test method. International Journal of Food Properties 20:5, pages 1174-1185.
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Articles from other publishers (2)

Sultan Arslan‐Tontul. (2023) Correlation of Bread Staling and Starch Digestibility and Role of Carboxymethyl Cellulose. Starch - Stärke 75:11-12.
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Tosin Victor Adegoke, Yifeng Wang, Lijuan Chen, Huimei Wang, Wanning Liu, Xingyong Liu, Yi-Chen Cheng, Xiaohong Tong, Jiezheng Ying & Jian Zhang. (2021) Posttranslational Modification of Waxy to Genetically Improve Starch Quality in Rice Grain. International Journal of Molecular Sciences 22:9, pages 4845.
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