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Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour
Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents...
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| Главные авторы: | , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2016-09-01
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| Серии: | Rice Science |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S167263081630035X |
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