Rheological properties of fermented rice flour gel

Cereal Chemistry

Volumn 84, Issue 6, 2007, Pages 620-625

  Lu, Zhan Hui ^a,b   Yuan, Mei Lan ^a,c   Sasaki, Tomoko ^b   Li, Li Te ^a   Kohyama, Kaoru ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c JIANGXI SCIENCE AND TECHNOLOGY NORMAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

FRACTURE MECHANICS; RHEOLOGY; STARCH; TENSILE TESTING;

DEGREE OF RECOVERY; LARGER DEFORMATIONS; LOW HARDNESS; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; RICE FLOUR; SOUTH CHINA; STARCH RETROGRADATION; STATIC TENSILE TESTING; VISCOELASTIC MEASUREMENTS;

GELS;

EID: 49849106670     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-84-6-0620     Document Type: Article

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