Effects of milling on functional properties of rice flour

Journal of Food Science

Volumn 73, Issue 4, 2008, Pages

  Kadan, R S ^a   Bryant, R J ^b   Miller, J A ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b Dale Bumpers Natl Rice Res Center   (United States)

Author keywords

Functional properties; Long grain rice flour; Novel foods

Indexed keywords

WATER;

ABSORPTION; ARTICLE; BREAD; COMPARATIVE STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; FOOD HANDLING; METHODOLOGY; PARTICLE SIZE; PLANT SEED; RICE; SOLUBILITY; VISCOSITY;

ABSORPTION; BREAD; CALORIMETRY, DIFFERENTIAL SCANNING; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; ORYZA SATIVA; PARTICLE SIZE; SEEDS; SOLUBILITY; VISCOSITY; WATER;

CUPRESSUS;

EID: 43049143569     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00720.x     Document Type: Article

References (15)

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