Combined speed and duration of milling affect the physicochemical properties of rice flour

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Combined speed and duration of milling affect the physicochemical properties of rice flour
Authors
Keywords
Milling duration, Milling speed, Amylose, Digestibility, Pasting viscosity, Thermal properties
Journal
FOOD HYDROCOLLOIDS
Volume 89, Issue -, Pages 188-195
Publisher
Elsevier BV
Online
2018-10-25
DOI
10.1016/j.foodhyd.2018.10.042

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.