Parboiling is a grain processing method that involves the partial boiling of grains in their husks prior to milling, characterized by the gelatinization of starch and enhanced nutrient retention, thereby distinguishing it from conventional dry milling techniques.
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2017–2026
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118
Parboiled rice: Understanding from a materials science approach
Prakash Oli, Rachelle Ward, Benu Adhikari et al. · Journal of Food Engineering · 2013 · 139 citations · Full text
1–5 of 118
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308
- KRK. R. Bhattacharya
Central Food Technological Research Institute, India
12 publications · 313 citations
11
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1–5 of 308
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107
Central Food Technological Research Institute
Mysore, India
7 h-index
19 publications
473 citations
University of Arkansas at Fayetteville
Fayetteville, United States
5 h-index
15 publications
484 citations
Universidade Estadual de Maringá
Maringá, Brazil
5 h-index
6 publications
190 citations
Universidade Federal do Paraná
Curitiba, Brazil
5 h-index
12 publications
398 citations
Indian Institute of Technology Kharagpur
Kharagpur, India
4 h-index
9 publications
355 citations
McGill University
Montreal, Canada
4 h-index
10 publications
144 citations
Africa Rice Center
Cocody, Ivory Coast
4 h-index
11 publications
370 citations
University of Tsukuba
Tsukuba, Japan
4 h-index
12 publications
410 citations
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Venues
- Food Chemistry
8 publications · 362 citations
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- International Journal of Food Science & Technology
7 publications · 316 citations
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- Journal of Food Engineering
6 publications · 424 citations
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- Journal of Cereal Science
6 publications · 205 citations
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- Cereal Chemistry
5 publications · 126 citations
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