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Volumn 48, Issue , 2015, Pages 72-83

A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

Author keywords

Complex viscosity; Gelatinization; Pasting property; Rice flour; Scanning electron microscopy; Water holding capacity

Indexed keywords

CYCLODEXTRINS; GELATION; ISOTHERMS; PARTICLE SIZE; VISCOSITY; WATER ABSORPTION;

EID: 84923332397     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.012     Document Type: Article
Times cited : (99)

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