Physico-Chemical Properties of Defatted Heat-Moisture Treated Starches-Reference-Cited by-同舟云学术

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Physico-Chemical Properties of Defatted Heat-Moisture Treated Starches

Published:1983 Issue:4 Volume:35 Page:123-129
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Lorenz K.,Kulp K.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference17 articles.

1. : In Methods of Carbohydrate Chemistry, ed., Academic Press, New York 1964, Vol. 4, p. 283.

2. Cereal- and Root Starch Modification by Heat-Moisture Treatment. I. Physico-Chemical Properties

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1. A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing;Starch - Stärke;2019-07-16

2. Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients;Nutrients;2019-06-30

3. Effects of Shear and Heat Milling Treatment on Thermal Properties and Molecular Structures of Rice Starch;Starch - Stärke;2017-12-29

4. Changing flour functionality through physical treatments for the production of gluten-free baking goods;Journal of Cereal Science;2016-01

5. Laboratory Process Development and Physicochemical Characterization of a Low Amylose and Hydrothermally Treated Ready-to-Eat Rice Product Requiring No Cooking;Food and Bioprocess Technology;2013-01-08

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