Funder
Beijing Normal University-Hong Kong Baptist University United Intrenational College
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Reference33 articles.
1. F.B. Ahmad, P.A. Williams, Effect of salts on the gelatinization and rheological properties of sago starch. J. Agric. Food Chem. 47(8), 3359–3366 (1999)
2. L. Amagliani, J. O’Regan, A.L. Kelly, J.A. O’Mahony, Chemistry, structure, functionality and applications of rice starch. J. Cereal Sci. 70, 291–300 (2016)
3. G. Baxter, C. Blanchard, J. Zhao, Effects of prolamin on the textural and pasting properties of rice flour and starch. J. Cereal Sci. 40(3), 205–211 (2004)
4. J. Blazek, E.P. Gilbert, L. Copeland, Effects of monoglycerides on pasting properties of wheat starch after repeated heating and cooling. J. Cereal Sci. 54(1), 151–159 (2011)
5. E.T. Champagne, W.E. Marshall, W.R. Goynes, Effects of degree of milling and lipid removal on starch gelatinization in the brown rice kernel. Cereal Chem. 67(6), 570–574 (1990)
Cited by
2 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