Effect of temperature, moisture and lipid content on the rheological properties of rice flour

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1159-1166

  Dautant, F J ^a   Simancas, K ^a   Sandoval, A J ^a   Muller A J ^a  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

Author keywords

Lipid content; Moisture content; Rheological model; Rice; Temperature

Indexed keywords

CAPILLARY FLOW; CROPS; DIFFERENTIAL SCANNING CALORIMETRY; MOISTURE; RHEOLOGY; THERMAL EFFECTS; VISCOSITY;

FLOW BEHAVIOUR INDEX; MULTIVARIABLE LINEAR REGRESSION; RHEOLOGICAL MODEL; RICE FLOUR;

FOOD PRODUCTS;

CALORIMETRY; CAPILLARITY; FARM CROPS; MOISTURE; MOISTURE CONTENT; RHEOLOGY; VISCOSITY;

EID: 33748534119     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.028     Document Type: Article

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