Viscosity of rice flour: A rheological and biological study

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 8, 2003, Pages 2295-2299

  Fitzgerald, M A ^a   Martin, M ^a   Ward, R M ^a   Park, W D ^b   Shead, H J ^a  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Lipids; Proteins; Rice; Starch; Viscosity

Indexed keywords

AMYLOPECTIN; AMYLOSE; LIPID; STARCH;

ARTICLE; CHEMICAL STRUCTURE; COOKING; FLOW KINETICS; PHYSICAL CHEMISTRY; PROTEIN CONTENT; QUALITY CONTROL; REFRACTION INDEX; RICE; SHEAR RATE; SHEAR STRESS; THIXOTROPY; VISCOSITY;

AMYLOSE; FLOUR; HEAT; LIPIDS; ORYZA SATIVA; PLANT PROTEINS; POLYMERS; RHEOLOGY; STARCH; VISCOSITY; WATER;

EID: 0037427311     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020574i     Document Type: Article

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