Comparison of DSC thermal curves and RVA properties between lipidfree and non-lipidfree in milled rice flours
Differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA) were applied to determine the difference of gelatinization and pasting properties between the lipidfree and non-lipidfree milled rice flour using 4 early-indica rice grown in both early season and late season. The result showed t...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2005-09-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2005.05.0518 |
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