Rice Starch Isolation by Alkaline Protease Digestion of Wet-milled Rice Flour-Reference-Cited by-同舟云学术

Rice Starch Isolation by Alkaline Protease Digestion of Wet-milled Rice Flour

Published:2000-01 Issue:1 Volume:31 Page:63-74
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Lumdubwong N.,Seib P.A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. Rice: Situation and outlook yearbook;United States Department of Agriculture;Economic Research Service, Washington, DC.,1995

2. Rice-based ingredients in cereals and snacks;Sheng;Cereal Foods World,1995

3. Grinding methods: their impact on rice flour properties;Nishita;Cereal Chemistry,1982

4. Amylose content of rice and quality of fermented cake;Perdon;Stärke/Starch,1975

5. Properties and uses of rice starch;Schoch;In «Starch Chemistry and Technology» Vol. 2. (R.L. Whistler and E.F. Paschall eds), Academic Press Inc New York, NY,1967

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