Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks-Reference-Cited by-同舟云学术

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Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks

Published:2017-03 Issue: Volume:74 Page:121-126
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Tong Li-Tao,Zhu Ruizhen,Zhou Xianrong,Zhong Kui,Wang Lili,Liu Liya,Hu Xinzhong,Zhou Sumei

Funder

Special Fund for Agro-scientific Research in the Public Interest

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference23 articles.

1. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour;Asmeda;Food Chem.,2016

2. Estimating the theoretical energy required to dry rice;Billiris;J. Food Eng.,2011

3. Effect of hydrothermal treatment of rice flour on various rice noodles quality;Cham;J. Cereal Sci.,2010

4. Study of wheat flour–cassava starch composite mix and the function of cassava mucilage in Chinese noodles;Charles;Food Hydrocoll.,2007

5. Glycemic index and glycemic load of selected Chinese traditional foods. World J;Chen;Gastroentero,2010

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4. Effects of distribution, structure and interactions of starch, protein and cell walls on textural formation of cooked rice: A review;International Journal of Biological Macromolecules;2023-12

5. Effects of Milling Methods on Rice Flour Properties and Rice Product Quality: A Review;Rice Science;2023-11

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