Heat Treatments of Milled Rice and Properties of the Flours-Reference-Cited by-同舟云学术

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Heat Treatments of Milled Rice and Properties of the Flours

Published:2005-03 Issue:2 Volume:82 Page:228-232
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Takahashi Toru¹²,Miura Makoto³,Ohisa Naganori¹,Mori Katsumi¹,Kobayashi Shoichi³

Affiliation:

1. Akita Research Institute of Food and Brewing, 4-26, Sanuki, Arayamachi, Akita City, Akita, 010-1623, Japan.

2. Corresponding author. Phone: +81-18-888-2004. Fax: +81-18-888-2008. E-mail: toru@arif.pref.akita.jp

3. Faculty of Agriculture, Iwate University, 3-18-8, Ueda, Morioka City, Iwate, 020-8551, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference26 articles.

1. Effect of Salts on the Gelatinization and Rheological Properties of Sago Starch

2. Pasting Properties of γ-Irradiated Rice Starches as Affected by pH

3. Functional and Digestive Characteristics of Extruded Rice Flour

4. High-Pressure Gelatinization of Wheat Starch and Properties of Pressure-Induced Gels

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2. The effect of sorghum flour substituted in kwetiau (rice noodles) on the characteristics of physicochemical, functional, and sensory;IOP Conference Series: Earth and Environmental Science;2023-04-01

3. Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch;Foods;2023-03-01

4. Heat and hydrothermal treatments of non-wheat flours;Food Chemistry;2021-01

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