Effect of hydrothermal treatment on the physicochemical, rheological and oil-resistant properties of rice flour

Journal of Texture Studies

Volumn 40, Issue 2, 2009, Pages 192-207

  Kim, Deok Nyun ^a   Bae, In Young ^b   Inglett, George E ^c   Lee, Suyong ^a  

^a Sejong University   (South Korea)

^b Hanyang University   (South Korea)

^c NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Frying; Low fat; Oil uptake; Rice flour; Steam jet cooking

Indexed keywords

TRITICUM AESTIVUM;

EID: 63849135918     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2009.00176.x     Document Type: Article

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