Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment

Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and...

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Detalles Bibliográficos
Autores principales: Qin, Yang, Liu, Chengzhen, Jiang, Suisui, Cao, Jinmiao, Xiong, Liu, Sun, Qingjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4990194/
https://www.ncbi.nlm.nih.gov/pubmed/27537844
http://dx.doi.org/10.1371/journal.pone.0160371

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4990194/
https://www.ncbi.nlm.nih.gov/pubmed/27537844
http://dx.doi.org/10.1371/journal.pone.0160371

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