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Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and...
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| Udgivet i: | PLoS One |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Public Library of Science
2016
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4990194/ https://ncbi.nlm.nih.gov/pubmed/27537844 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0160371 |
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