Reduction of Moisture Absorption of Amorphous Rice Flour Formed by Ball Milling
Author:
Affiliation:
1. Tokyo University of Marine Science and Technology
2. SAN-EI Sucrochemical Co., Ltd.
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe/15/3/15_173/_pdf
Reference43 articles.
1. 1) P. Ngamnikom, S. Songsermpong; The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption, J. Food Eng., 104, 632-638 (2011).
2. 2) E. Arai; “Trends in new rice and rice flour processing technology for expanding rice consumption” (in Japanese) Japan J. Integr. Stud. Diet. Habits, 22, 207-212 (2011).
3. 3) K. Yoza, M. Okabe, J. Shima, “Present state and issues of rice powder utilization: rice bread” (in Japanese), J. Jpn Soc. Food Sci. Tech. 55, 444-454 (2008).
4. 4) T. Fujii, M. Shoji; “The fine structure of rice-starch” (in Japanese), Jap J. Appl. Glycosci. 2, 92-96 (2012).
5. 5) T. Takahashi, M. Miura, S. Kobayashi, “Elucidation of the modified cooking and processing suitability of rice flour by heat treatment” (in Japanese), Bull. Akita Research Inst. of Food and Brewing, 8, 1-6 (2006).
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