Thermal characteristics of ohmically heated rice starch and rice flours

Journal of Food Science

Volumn 72, Issue 1, 2007, Pages C084-C088

  An, H J ^a   King, J M ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

DSC; Gelatinization; Ohmic heating; Rice flour; Rice starch

Indexed keywords

STARCH;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; FOOD HANDLING; GEL; HEAT; METHODOLOGY; PHYSICAL CHEMISTRY; RICE;

CALORIMETRY, DIFFERENTIAL SCANNING; CHEMISTRY, PHYSICAL; FLOUR; FOOD HANDLING; GELS; HEAT; ORYZA SATIVA; STARCH;

EID: 33846978045     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00239.x     Document Type: Article

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