Milling of rice grains: The roles of starch structures in the solubility and swelling properties of rice flour

Starch/Staerke

Volumn 64, Issue 8, 2012, Pages 631-645

  Hasjim, Jovin ^a   Li, Enpeng ^a   Dhital, Sushil ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Molecular structure; Rice flour; Solubility; Starch; Swelling

Indexed keywords

CRYOGENIC MILLING; DAMAGED STARCH; HOT WATER; MILLING PROCESS; MOLECULAR DEGRADATION; RICE FLOUR; RICE GRAINS; SELECTION CRITERIA; STARCH GRANULES; STARCH MOLECULES; STARCH STRUCTURE; SURFACE AREA; SWELLING PROPERTIES;

DEGRADATION; GRANULATION; HAMMERS; LEACHING; MILLING (MACHINING); MOLECULAR STRUCTURE; MOLECULES; PARTICLE SIZE; PARTICLES (PARTICULATE MATTER); SOLUBILITY; STARCH; SWELLING; WATER;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84864704647     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100204     Document Type: Article

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