Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (<i>Oryza sativa</i> L.) grown in Indian Himalayan region.

Kaur, Parmeet; Singh, Narpinder; Pal, Priyanka; Kaur, Amritpal

Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region.

Kaur, Parmeet; Singh, Narpinder; Pal, Priyanka; Kaur, Amritpal.

Afiliación

Kaur P; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
Singh N; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
Pal P; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
Kaur A; Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.

J Food Sci Technol ; 55(9): 3809-3820, 2018 Sep.

Article en En | MEDLINE | ID: mdl-30150841

Palabras clave

Amino acids; Pasting; Phenolic acids; Protein; Rice

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2018 Tipo del documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2018 Tipo del documento: Article