Retrogradation behaviour of milled and brown rice pastes during ageing-Reference-Cited by-同舟云学术

Retrogradation behaviour of milled and brown rice pastes during ageing

Published:2009-03 Issue:2 Volume:49 Page:171-177
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Mariotti M.,Sinelli N.,Catenacci F.,Pagani M.A.,Lucisano M.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

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

2. Association of Official Analytical Chemists (AOAC), 1999. Official Methods of Analysis, sixteenth ed. Gaithersburg, MD, USA.

3. Two-dimensional vibration spectroscopy of rice quality cooking;Barton;Cereal Chemistry,2002

4. Rice end-use quality analysis;Bergman,2004

5. Viscoelastic behaviour of aging starch gel. Effect of concentration, temperature, and starch hydrolyzated on network properties;Biliaderis;Cereal Chemistry,1990

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