A comparison of selected quality attributes of flours: Effects of dry and wet grinding methods

International Journal of Food Properties

Volumn 11, Issue 4, 2008, Pages 845-857

  Kumar, Chandini S ^a   Malleshi, N G ^a   Bhattacharya, Sila ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Damaged starch; Particle size; Stickiness; Viscoamylograph

Indexed keywords

EXTRUSION; FORMING; GRAIN (AGRICULTURAL PRODUCT); GRINDING (COMMINUTION); GRINDING (MACHINING); STARCH;

CONVENIENCE FOODS; DAMAGED STARCH; DAMAGED STARCHES; DRY AND WETS; EXTRUSION PROCESSING; FUNCTIONAL PROPERTIES; MOISTURE CONTENTS; PARBOILED RICE; QUALITY ATTRIBUTES; RICE FLOURS; STICKINESS; VISCOAMYLOGRAPH; WET GRINDING;

CURING;

EID: 57049187701     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701657686     Document Type: Article

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