Properties of Rice Flour Prepared by Different Milling Methods.
Author:
Publisher
The Japanese Society of Applied Glycoscience
Link
http://www.jstage.jst.go.jp/article/jag1972/39/3/39_3_155/_pdf
Cited by 21 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
1. Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread;Foods;2023-07-20
2. Effects of Rice Grain Hardness and Milling Conditions on Rice Flour Properties;Nippon Shokuhin Kagaku Kogaku Kaishi;2022-03-15
3. Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting;Food Science and Technology Research;2022
4. Effect of Starch Damage Degree of Rice Flour on Bread-making Properties and Temporal Changes of Wheat Flour and Rice Flour Blended Bread;Nippon Shokuhin Kagaku Kogaku Kaishi;2021-07-15
5. Quantification of Starch Order in Physically Modified Rice Flours Using Small-Angle X-ray Scattering (SAXS) and Fourier Transform Infrared (FT-IR) Spectroscopy;Applied Spectroscopy;2021-07-15
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