Dynamic rheological properties of rice flour-starch blends
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.200900217/fullpdf
Reference16 articles.
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2. Viscosity and flow properties of cooked milled rice slurries;Siscar-Lee;Starch/Staerke,1991
3. Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality;Reddy;Cereal Chem.,1994
4. Flow behavior and rheological models of rice flour pastes;Wang;J. Food Process Eng.,1999
5. Effect of amylase content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice;Varavinit;Starch/Staerke,2003
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