Effect of Milling Methods and Particle Size on Carr’s Flowability and Floodability Indices of Rice Flour
Author:
Affiliation:
1. National Food Research Institute
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/10/2/10_95/_pdf
Reference21 articles.
1. 1) K. Yoza, M. Okabe, J. Shima; Present state and issues of rice powder utilization : rice bread (in Japanese), J. Jpn. Soc. Food Sci. Technol., 55, 444-454 (2008).
2. 2) R. S. Kadan, R. J. Bryant, J. A. Miller; Effects of milling on functional properties of rice flour. J. Food. Sci., 73, 151-154 (2008).
3. 3) J. J. Fitzpatrick, T. Iqbal, C. Delaney, T. Twomey, M. K. Keogh; Effect of powder properties and storage conditions on the flowablility of milk powders with different fat content. J. Food Eng., 64, 435-444 (2004).
4. 4) E. Teunou, J. J. Fitzpatric, E. C. Synnott; Characterisation of food powder flowability. J. Food Eng., 39, 31-37 (1999).
5. 5) J. J. Fitzpatric, S. A. Barringer, T. Iqbal; Flow property measurement of food powders and sensitivity of Jenike’s hopper design methodology to the measured values. J. Food Eng., 61, 399-405 (2004).
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