Influence of high-speed jet on solubility, rheological properties, morphology and crystalline structure of rice starch
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
2. Department of Food Science, Whistler Center for Carbohydrate Research; Purdue University, West Lafayette; IN USA
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201400256/fullpdf
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4. Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology;Liu;J. Cereal Sci.,2011
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