Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding-Reference-Cited by-同舟云学术

Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding

Published:2016-01 Issue:1 Volume:93 Page:53-57
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Hossen Md. Sharif¹,Sotome Itaru¹,Nanayama Kazuko¹,Sasaki Tomoko¹,Okadome Hiroshi¹

Affiliation:

1. National Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Ibaraki 305-8642, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference32 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 44-15.02. Moisture—Air-oven methods. Approved October 30, 1975; reapproved November 3, 1999. Method 76-31.01. Determination of damaged starch—Spectrophotometric method. Approved November 8, 1995. Available online only. AACCI: St. Paul, MN.

2. Functional cereal products for those with gluten intolerance

3. Physico-Chemical Characteristics of Media-Milled Corn Starch

4. The Measurement of Spray Quality for Pan Coating Processes

Cited by 5 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. The Effect of Different Milling Methods on the Physicochemical and In Vitro Digestibility of Rice Flour;Foods;2023-08-18

2. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations;International Journal of Biological Macromolecules;2022-04

3. Use of ImageJ Software for Assessment of Mechanical Damage to Starch Granules;Processes;2022-03-24

4. A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems;Food Chemistry;2020-06

5. Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding;Polymers;2019-03-08