Rheological behaviour of steamed rice flour dispersions

Journal of Food Engineering

Volumn 51, Issue 2, 2002, Pages 125-129

  Baby Latha, R ^a   Bhat, K K ^a   Bhattacharya, Suvendu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Flow behaviour; Model; Rice flour; Yield stress

Indexed keywords

CONCENTRATION (PROCESS); DISPERSIONS; RHEOLOGY; RHEOMETERS; STRESS RELAXATION; YIELD STRESS;

RICE FLOUR;

FOOD PRODUCTS;

EID: 0036466578     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00048-6     Document Type: Article

References (11)

1. Flow behaviour of cooked maize flour suspensions and applicability of mathematical models
2. Rheology of cooked debranned maize flour suspensions
3. Steady shear rheology of rice-blackgram suspensions and suitability of rheological models
4. Yield stress and time-dependent rheological properties of mango pulp
5. Rheological properties of certain processed rice products
6. Flow behavior of calcium complexed hydroxypropyl rice starches
7. Rheology of rice-flour pastes: Effect of variety, concentration, and temperature and time of cooking
8. Rheological properties of rice flour slurries and pastes
9. Cold-slurry viscosity of processed rice flour
10. Flow behavior and rheological models of rice flour pastes