Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties-Reference-Cited by-同舟云学术

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Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties

Published:2020-05 Issue:6 Volume:8 Page:2581-2587
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Guan Erqi¹²^ORCID,Yang Yuling¹,Pang Jinyue¹,Zhang Tingjing¹,Li Mengmeng¹,Bian Ke¹²

Affiliation:

1. School of Food Science and Technology Henan University of Technology Zhengzhou China

2. Henan Food Crop Collaborative Innovation Center Zhengzhou China

Funder

China National Key R&D Program during the 13th Five-year Plan Period

National Modern Agricultural (Wheat) Industry Technology System Construction Program

China Natural Science Foundation Program

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1431

Reference35 articles.

1. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

2. Chapter 8 Air Jet Milling

3. Physicochemical and morphological analyses on damaged rice starches;Chen J. J.;Journal of Food Drug Anal,2003

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