Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling-Reference-Cited by-同舟云学术

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Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling

Published:2018-05 Issue: Volume:81 Page:30-36
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Li Zhenni,Wang Li,Chen Zhengxing,Yu Qiusheng,Feng Wei

Funder

National Key R&D Program of China

National Top Youth Talent for Grain Industry

Industry-Academia-Research Joint Innovation Fund of Jiangsu Province

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference22 articles.

1. Approved Methods of the American Association of Cereal Chemists, tenth ed., 2000. AACC, St Paul, MN.

2. Genetic diversity in the physicochemical properties of waxy rice (Oryza sativa L.) starch;Bao;J. Sci. Food Agric.,2004

3. Effects of glutelin and globulin on the physicochemical properties of rice starch and flour;Baxter;J. Cereal. Sci.,2014

4. Stress relaxation behaviour of moth bean flour dough: product characteristics and suitability of model;Bhattacharya;J. Food Eng.,2010

5. Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel (Perna perna) protein hydrolysate;Breternitz;LWT-Food Sci. Technol.,2017

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