A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size-Reference-Cited by-同舟云学术

A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

Published:2015-06 Issue: Volume:48 Page:72-83
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ahmed Jasim,Al-Jassar Sarah,Thomas Linu

Funder

Kuwait Institute for Scientific Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

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3. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007

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5. Farmer and consumer preferences for rice in the Ashanti region of Ghana: Implications for rice breeding in West Africa;Asante;Journal of Plant Breeding and Crop Science,2013

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