Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

Carbohydrate Polymers

Volumn 98, Issue 1, 2013, Pages 421-427

  De La Hera, Esther ^a,b   Gomez, Manuel ^b   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Particle size; Physical properties; Rice flour; Starch damage; Starch hydrolysis

Indexed keywords

ENZYMATIC HYDROLYSIS; GELATION; GRAIN (AGRICULTURAL PRODUCT); HYDRATION; HYDROLYSIS; LIGHT TRANSMISSION; PARTICLE SIZE ANALYSIS; PHYSICAL PROPERTIES; RATE CONSTANTS; SIZE DISTRIBUTION; STARCH;

FUNCTIONAL PROPERTIES; HYDRATION PROPERTIES; PARTICLE SIZE FRACTIONATION; PHYSICOCHEMICAL PROPERTY; RICE FLOUR; STARCH DAMAGES; STARCH DIGESTIBILITIES; STARCH HYDROLYSIS;

PARTICLE SIZE;

AMYLASE; AMYLOPECTIN; AMYLOSE; STARCH; VEGETABLE PROTEIN; WATER;

ANIMAL; ARTICLE; CHEMISTRY; FLOUR; HYDROLYSIS; METABOLISM; PARTICLE SIZE; PHYSICAL PROPERTIES; RICE; RICE FLOUR; STARCH DAMAGE; STARCH HYDROLYSIS; SWINE;

PARTICLE SIZE; PHYSICAL PROPERTIES; RICE FLOUR; STARCH DAMAGE; STARCH HYDROLYSIS;

ALPHA-AMYLASES; AMYLOPECTIN; AMYLOSE; ANIMALS; FLOUR; HYDROLYSIS; ORYZA SATIVA; PARTICLE SIZE; PLANT PROTEINS; STARCH; SWINE; WATER;

EID: 84885090028     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.06.002     Document Type: Article

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