Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties

Carbohydrate Polymers

Volumn 92, Issue 1, 2013, Pages 682-690

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

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Gelatinization properties; Granule damage; Molecular size distribution; Pasting properties; Rice; Starch structure

Indexed keywords

GELATINIZATION PROPERTIES; GRANULE DAMAGES; MOLECULAR SIZE DISTRIBUTION; PASTING PROPERTY; RICE; STARCH STRUCTURE;

GELATION; GRANULATION; MILLING (MACHINING); PARTICLE SIZE; PARTICLES (PARTICULATE MATTER); STARCH; VISCOSITY;

STRUCTURAL PROPERTIES;

GELATIN; STARCH;

ARTICLE; CEREAL; CHEMICAL STRUCTURE; CHEMISTRY; FLOUR; RICE; TEMPERATURE; VISCOSITY;

CEREALS; FLOUR; GELATIN; MOLECULAR STRUCTURE; ORYZA SATIVA; STARCH; TEMPERATURE; VISCOSITY;

EID: 84867899057     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.09.023     Document Type: Article

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