Using RVA-full pattern fitting to develop rice viscosity fingerprints and improve type classification-Reference-Cited by-同舟云学术

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Using RVA-full pattern fitting to develop rice viscosity fingerprints and improve type classification

Published:2018-05 Issue: Volume:81 Page:1-7
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zhu Ling,Wu Gangcheng,Zhang Hui,Wang Li,Qian Haifeng,Qi XiGuang

Funder

Project of China National Key Technology Research and Development Program

National High Technology Research and Development Program 863

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Pasting properties of ohmically heated rice starch and rice flours;An;J. Food Sci.,2006

2. Determination of thermal and retrogradation properties of rice starch using near-infrared spectroscopy;Bao;J. Cereal. Sci.,2007

3. Molecular structure and physicochemical properties of starch isolated from hydrothermally treated brown rice flour;Bian;Food Hydrocolloids,2016

4. Effect of surfactant treatment on swelling behaviour of normal and waxy cereal starches;Blake;Carbohydr. Polym.,2015

5. Rice and water;Bouman;Adv. Agron.,2007

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