Effect of sucrose fatty acid esters on pasting, rheological properties and freeze-thaw stability of rice flour

Food Hydrocolloids

Volumn 40, Issue , 2014, Pages 64-70

  Meng, Yue Cheng ^a   Sun, Ming Hui ^a   Fang, Sheng ^a   Chen, Jie ^a   Li, Yan Hua ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Freeze thaw stability; Gelatinization; Rheological properties; Rice flour; Sucrose fatty acid esters

Indexed keywords

EID: 84897722795     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.02.004     Document Type: Article

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