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Effect of Freezing and Hot Water Soaking on the Functional Properties of Rice Flour Derived from four Sri Lankan Traditional Rice Varieties

机译：冷冻和热水浸泡对斯里兰卡四个传统稻米品种米粉功能特性的影响

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Peries C.M.; Wijesekara K.B.; Navarathne S.B.;
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1. Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka [J] . Anil Gunaratne, Amitha Bentota, Yi Zhong Cai, Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2011,第7a8期

机译：来自斯里兰卡的传统和新改良品种的糙米和精制米粉的功能，消化率和抗氧化特性
2. Functional, digestibility, and antioxidant properties of brown and polished rice flour from traditional and new-improved varieties grown in Sri Lanka. [J] . Gunaratne A, Bentota A, Cai Y. Z, Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten . 2011,第7a8期

机译：来自斯里兰卡的传统和新改良品种的糙米和精制米粉的功能，消化率和抗氧化特性。
3. Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka. [J] . Anil Gunaratne, Kao Wu, Ratnayaka J., Journal of the Science of Food and Agriculture . 2013,第11期

机译：煮沸对斯里兰卡不同品种米粉抗性淀粉形成，消化率和功能特性的影响。
4. Structural analysis of Cellulose Fibers and Rice Straw Ash derived from Sri Lankan Rice Straw [C] . A Ratnakumar, A M P B Samarasekara, D A S Amarasinghe, International Moratuwa Engineering Research Conference . 2019

机译：斯里兰卡稻草来源的纤维素纤维和稻草灰的结构分析
5. A study of the pasting properties of rice flour and starch as affected by rice variety and physicochemical properties. [D] . Ibanez-Carranza, Ana Maria. 2002

机译：米粉和淀粉的糊化特性受稻米品种和理化特性影响的研究。
6. Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack) [O] . Haeng Ran Kim, Kyung Mi Kim, Ju-Hye Lee, 2016

机译：酶处理的糯米粉的理化性质和江陵（韩国传统的膨化大米零食）的膨化性质
7. Screening the effect of gelatinization temperature and cold water soaking on functional properties of selected traditional rice varieties in Sri Lanka [O] . Maheshika Peries, Kolitha Wijesekara, Seneveratne Navaratne 2014

机译：筛选凝胶化温度和冷水浸泡对斯里兰卡选定传统水稻品种功能性质的影响

Effect of Freezing and Hot Water Soaking on the Functional Properties of Rice Flour Derived from four Sri Lankan Traditional Rice Varieties

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