| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10601791 | Carbohydrate Polymers | 2013 | 9 Pages |
Abstract
⺠Flour/starch properties were correlated with 4 levels of structures. ⺠Flour particle size is the dominant factor for starch gelatinization temperature. ⺠Starch granular and molecular structures have less effect on starch gelatinization of rice flour. ⺠Flour particle size strongly affects the RVA pasting temperature. ⺠Degree of damaged starch strongly affects the RVA final viscosity of rice flour.
Keywords
Related Topics
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Authors
Jovin Hasjim, Enpeng Li, Sushil Dhital,