The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption-Reference-Cited by-同舟云学术

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The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption

Published:2011-06 Issue:4 Volume:104 Page:632-638
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ngamnikom Peerapong,Songsermpong Sirichai

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Approved Methods of the American Association of Cereal Chemists. Methods: 76-31,2000

2. The functionality of rice starch;Bao,2004

3. Food Powders: Physical Properties, Processing, and Functionality;Barbosa-Cánovas,2005

4. Effect of milling on the physicochemical characteristics of waxy rice in Taiwan;Chen;Cereal Chemistry,1999

5. Physicochemical and morphological on damaged rice starch;Chen;Journal of Food and Drug Analysis,2003

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3. Rice flour and related products;Handbook of Food Powders;2024

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