Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties-Reference-Cited by-同舟云学术

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Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Published:2018-05 Issue: Volume:224 Page:156-164
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Villanueva Marina,Harasym Joanna,Muñoz José María,Ronda Felicidad

Funder

European Union's Horizon 2020 research and innovation programme Marie Sklodowska-Curie grant

Ministerio de Economía y Competitividad

European Regional Development Fund

Consejería de Educación (Junta de Castilla y León)

FEDER

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Approved Methods of the AACC;American Association of Cereal Chemists (AACC),2000

2. Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours;Abebe;J. Cereal Sci.,2015

3. Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour;Amadou;Food Bioprod. Process.,2014

4. Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches;Anderson;Food Chem.,2006

5. Impact of microwave treatment on the functionality of cereals and legumes;Ashraf;Int. J. Agric. Biol.,2012

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