Comparison of DSC thermal curves and RVA properties between lipidfree and non-lipidfree in milled rice flours

Zhejiang Daxue Xuebao (Nongye yu Shengming Kexue Ban)/Journal of the Zhejiang University - Agriculture and Life Science

Volumn 31, Issue 5, 2005, Pages 518-523

  Liu, Yi ^a   Xu, Hai Ming ^a   Cheng, Fang Min ^a   Zhao, Ning Chun ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Gelatinization; Lipids; Milled rice flour; Rice

Indexed keywords

EID: 27544495704     PISSN: 10089209     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)