Milling Process of Starch
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-5390-5_11
Reference74 articles.
1. Acklin T (1997) Technical profile: starch damage and British baking practices. World Grain, New York
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3. Arendt EK, Zannini E (2013) Cereal grains for the food and beverage industries. Elsevier, Amsterdam
4. Asmeda R, Noorlaila A, Norziah M (2016) Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour. Food Chem 191:45–51
5. Athy JHV, Bhat K (1994) Effect of particle size on viscoamylographic behaviour of rice flour and vermicelli quality. J Texture Stud 25(4):469–476
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