GELATINIZATION BEHAVIOR OF GRAINS AND FLOUR IN RELATION TO PHYSICO-CHEMICAL PROPERTIES OF MILLED RICE (ORYZA SATIVAL.)
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2008.00239.x/fullpdf
Reference21 articles.
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3. Effect of disulfide bond-containing protein on rice starch gelatinization and pasting;HAMAKER;Cereal Chem.,1993
4. Physicochemical properties of three rice varieties;HETTIARACHCHY;J. Food Qual.,1997
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