Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate-Reference-Cited by-同舟云学术

Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate

Published:2004-05 Issue:4 Volume:62 Page:337-344
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Spigno Giorgia,De Faveri Dante M

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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2. The terminology and methodology associated with basic starch phenomena;Atwell;Cereal Foods World,1988

3. Kinetics of Water diffusion and starch gelatinization during rice parboiling;Bakshi;Journal of Food Science,1980

4. Starch gelatinization phenomena studied by differential scanning calorimetry;Biliaderis;Journal of Food Science,1980

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