Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

Journal of Food Science and Technology

Volumn 52, Issue 8, 2015, Pages 5156-5163

  Bello, Marcelo O ^b   Loubes, María A ^b   Aguerre, Roberto J ^a   Tolaba, Marcela P ^b  

^a DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Crystallinity; Gelatinization; Nutritional value; Texture; Thermal properties

Indexed keywords

GELATION; MILLING (MACHINING); TEMPERING; TEXTURES; THERMODYNAMIC PROPERTIES;

CRYSTALLINITIES; EFFECTS OF TEMPERATURE; GELATINIZATION; HYDROTHERMAL TREATMENTS; NUTRITIONAL VALUE; PROCESS TEMPERATURE; PROCESSING CONDITION; RESPONSE SURFACE METHOD;

TEMPERATURE;

EID: 84938352589     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1534-0     Document Type: Article

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