| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10604007 | Carbohydrate Polymers | 2012 | 6 Pages |
Abstract
⺠This study showed that rice aging affected the freeze-thaw stability of flour gels. ⺠Increasing rice aging increased in hardness of frozen rice flour gel. ⺠Microstructure, thermal properties and pasting properties explained this finding.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Wattinee Katekhong, Sanguansri Charoenrein,