| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10602716 | Carbohydrate Polymers | 2013 | 7 Pages |
Abstract
⺠Heat-moisture treatment (HMT) of rice starch and rice flour was studied. ⺠HMT had a much greater effect on the paste viscosity of flour than that of starch. ⺠HMT had stronger effects on gel and thermal properties of rice flour. ⺠Removal of protein from HMT flours resulted in higher paste viscosity. ⺠Protein played an important role in affecting properties of HMT products.
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Physical Sciences and Engineering
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Organic Chemistry
Authors
Santhanee Puncha-arnon, Dudsadee Uttapap,