| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540603 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Rice genotypes can be classified based on functional properties of their flours. ⺠Four principle factors explain 80% of the variability among the 79 rice flours. ⺠Amylose and protein contents of flour are indicators of its industrial utilisation. ⺠RVA is a useful tool for assessing the quality of rice flours.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jheng-Hua Lin, Harinder Singh, Yi-Ting Chang, Yung-Ho Chang,