Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch

Rice flour is produced by various methods for use in the food industry, but little is known about how the structure of starch is affected during rice flour production. In this study, the crystallinity, thermal properties, and structure of starch in rice flour were investigated after treatment with a...

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Detalles Bibliográficos
Autores principales: Suzuki, Naoto, Abiko, Marin, Yano, Hiroko, Koda, Tomonori, Nishioka, Akihiro, Fujita, Naoko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001028/
https://www.ncbi.nlm.nih.gov/pubmed/36900557
http://dx.doi.org/10.3390/foods12051041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001028/
https://www.ncbi.nlm.nih.gov/pubmed/36900557
http://dx.doi.org/10.3390/foods12051041

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