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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

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