Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications
Author:
Affiliation:
1. LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de Agronomia Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
Funder
Fundação para a Ciência e a Tecnologia
Universidade de Lisboa
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14001
Reference47 articles.
1. A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size
2. Water absorption and solubility and amylograph characteristics of roll‐cooked small grain products;Anderson R.A.;Cereal Chemistry,1982
3. Texture, Viscosity, and Food
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