Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour

标题
Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour
作者
关键词
Low pressure plasma, Parboiled rice flour, Physico–chemical properties gelatinisation, Crystallinity
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 69, Issue -, Pages 482-489
出版商
Elsevier BV
发表日期
2016-02-04
DOI
10.1016/j.lwt.2016.02.003

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started