Author:
Yu Shifeng,Ma Ying,Menager Lucile,Sun Da-Wen
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference60 articles.
1. Adebooye, O. C., & Singh, V. (2008). Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.)Walp). Innovative Food Science and Emerging Technologies, 9, 92–100.
2. Ahmed, J., Ramaswamy, H. S., Ayad, A., Alli, I., & Alvarez, P. (2007). Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry. Journal of Cereal Science, 46, 148–156.
3. AOAC. (2000). Association of Official Analytical Chemists Official Methods of Analysis Method 920.87, 923.05 (17th ed.). Washington, DC: The Association.
4. Banchathanakij, R., & Suphantharika, M. (2009). Effect of different β-glucans on the gelatinisation and retrogradation of rice starch. Food Chemistry, 114, 5–14.
5. Bao, J. S., Ao, Z. H., & Jane, J.-L. (2005). Characterization of physical properties of flour and starch obtained from gamma-irradiated white rice. Starch/Stärke, 57, 480–487.
Cited by
203 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献