Degree of Gelatinisation of Cooked Rice-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Degree of Gelatinisation of Cooked Rice

Published:1973 Issue:3 Volume:25 Page:98-100
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch / Stärke

Author:

Birch G. G.,Priestley R. J.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference11 articles.

1. and : U.S. Pat. 3,484,249 (1969).

Cited by 101 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications;Carbohydrate Polymers;2024-09

2. Impact of the degree of starch gelatinization on the texture, soaking, and cooking characteristics of high amylose rice: an experimental and numerical study;Journal of Food Measurement and Characterization;2024-08-27

3. Quality prediction of whole‐grain rice noodles using backpropagation artificial neural network;Journal of the Science of Food and Agriculture;2024-03-08

4. Cooking quality, textural characteristics and sensory evaluation of heat‐moisture treated unpolished red rice under different cooking conditions;International Journal of Food Science & Technology;2024-01-22

5. Understanding the degradation mechanisms of cyanide and starch in cassava flour during extrusion processing;Innovative Food Science & Emerging Technologies;2024-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP