Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix-Reference-Cited by-同舟云学术

Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix

Published:2018-03 Issue: Volume:221 Page:132-140
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Briffaz A.,Bohuon P.,Méot J.M.,Matignon-Pons B.,Mestres C.

Funder

NUTRICE project (French governmental funding) “Optimizing rice cooking to improve nutritional and organoleptic rice properties”

Publisher

Elsevier BV

Subject

Food Science

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