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Rheological properties of rice flour treated with mild solutions of citric acid
Effects of milling methods and organic acids treatments on rheological properties of rice flour were investigated. The average particle-size of wet-milled rice flour was lower and showed lower pasting temperature, peak viscosity, and storage modulus values than those of dry-milled rice flour. Wet-mi...
Gespeichert in:
| Veröffentlicht in: | Food Sci Biotechnol |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
The Korean Society of Food Science and Technology
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049468/ https://ncbi.nlm.nih.gov/pubmed/30263519 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0017-2 |
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