EFFECT OF PARTICLE SIZE ON VISCOAMYLOGRAPHIC BEHAVIOUR OF RICE FLOUR AND VERMICELLI QUALITY-Reference-Cited by-同舟云学术

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EFFECT OF PARTICLE SIZE ON VISCOAMYLOGRAPHIC BEHAVIOUR OF RICE FLOUR AND VERMICELLI QUALITY

Published:1994-12 Issue:4 Volume:25 Page:469-476
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

ATHY J. HEMA V,BHAT K.K.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1994.tb00775.x/fullpdf

Reference18 articles.

1. Starch Analysis Using Thermostable alpha-Amylases

2. C.Y. CHEN, 1978 . The noodle qualities and physico-chemical properties of various starches isolated by wet process. M.S. Thesis , National Taiwan Univ., Taipai, Taiwan, R.O.C.

3. T.W. CHIH, and T.N. KIAT, 1968 . Rice vermicelli and spaghetti process. British Patent No. 1,097,795.

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1. Milling Process of Starch;Physical Modifications of Starch;2023

2. Effects of Red Rice or Buckwheat Addition on Nutritional, Technological, and Sensory Quality of Potato-Based Pasta;Foods;2021-01-05

3. Physical, chemical and pasting features of maize Italian inbred lines;European Food Research and Technology;2020-07-14

4. Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure;Journal of Food Science and Technology;2018-05-16

5. Effect of adding unconventional raw materials on the technological properties of rice fresh pasta;Food Science and Technology;2013-05-10

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