Effect of pH, corn starch and phosphates on the pasting properties of rice flour

Journal of Food Engineering

Volumn 46, Issue 2, 2000, Pages 133-138

  Wang, Hai Hong ^a   Sun, Da Wen ^a   Zeng, Qingxiao ^b   Lu, Yinquan ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b S China U   (China)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; GELS; SENSORS; SODIUM COMPOUNDS; STARCH; SWELLING;

AMYLOGRAPH; NOODLES; PASTING; RICE FLOUR;

FOOD PROCESSING;

EID: 0343353895     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00077-7     Document Type: Article

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