Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch-Reference-Cited by-同舟云学术

Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch

Published:2016-06-07 Issue:9 Volume:19 Page:2135-2145
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Majzoobi Mahsa¹²³,Pesaran Yasaman¹,Mesbahi Gholamreza¹,Farahnaky Asgar¹²³

Affiliation:

1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

2. ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, Australia

3. School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1110165

Reference32 articles.

1. Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato Starch

2. Biodegradable films based on rice starch and rice flour

3. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches

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