| 1 | Co-production technology of rice protein and ethanol from early indica rice; | |
| 2 | The production experiment of red koji was conducted with millet as raw material and Monascus purpureus being inoculated. | |
| 3 | Moreover, ball-milling treatment had the most obvious effect on physicochemical properties of indica rice starch in comparison with cassava and maize starches. | |
| 4 | The preparation methods for porous starch using α-amylase and glucoamylase to hydrolyze early indica rice starch were presented. | |
| 5 | In contrast, although indica rice exhibited middle levels of peak viscosity and breakdown rate, it had the highest gelatinization temperature, final viscosity and retrogradation value. |
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