Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System

Food and Bioprocess Technology

Volumn 6, Issue 3, 2013, Pages 726-733

  Lee, Seung Mi ^a   Yoo, Jiyoung ^a   Inglett, George E ^b   Lee, Suyong ^a  

^a Sejong University   (South Korea)

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

Author keywords

Frying; High amylose rice flour; Oil uptake; Particle size; Rheology

Indexed keywords

CYCLODEXTRINS; GELATION; MOISTURE; PHYSICOCHEMICAL PROPERTIES; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STARCH; VISCOELASTICITY;

DYNAMIC VISCOELASTIC PROPERTIES; FRYING; OIL UPTAKES; PARTICLE SIZE FRACTIONATION; POSITIVE CORRELATIONS; RICE FLOUR; STARCH GELATINIZATION; STEADY SHEAR VISCOSITY;

PARTICLE SIZE;

EID: 84874116826     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0721-5     Document Type: Article

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