Heat treatments of milled rice and properties of the flours

Cereal Chemistry

Volumn 82, Issue 2, 2005, Pages 228-232

  Takahashi, Toru ^a   Miura, Makoto ^b   Ohisa, Naganori ^a   Mori, Katsumi ^a   Kobayashi, Shoichi ^b  

^a Akita Research Institute of Food and Brewing   (Japan)

^b IWATE UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GRANULATION; GRINDING (MACHINING); PRESSURE VESSELS; STARCH;

GELATINISATION; MILLED RICE; PEAK TEMPERATURES; PROPERTY; RETORT PROCESSING; RHEOLOGICAL CHARACTERISTICS; RICE FLOUR; RICE SAMPLES; ROTATIONAL VISCOMETRY; STARCH GRANULES;

OVENS;

AMYLOSE; BUFFER; CITRIC ACID;

ARTICLE; AUTOCLAVE; CARBOHYDRATE ANALYSIS; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; DISPERSION; FLOUR; GELATINIZATION; GRINDING; HEAT TREATMENT; HEATING; HYDROLYSIS; LIPID COMPOSITION; MOISTURE; NONHUMAN; PASTE; PH; RICE; TEMPERATURE; VISCOMETRY; VISCOSITY;

EID: 15544363632     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0228     Document Type: Article

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