Study on the Change in Powder Properties of Rice Flour by Different Milling Processes

The aim of this study was to clarify the change in the powder properties of rice flour depending on the milling process. Rice flour samples, which have gradual mechanical shock properties, were prepared using different milling methods. Furthermore, the correlation between the starch damage, owing to...

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Detalles Bibliográficos
Autores principales: Ishikawa, Daitaro, Sawa, Ikumi, Sekiyama, Yasuyo, Horigane, Akemi K., Okunishi, Tomoya, Fujii, Keiko, Fujii, Tomoyuki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Applied Glycoscience 2017
Materias:
Regular Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8056928/
https://www.ncbi.nlm.nih.gov/pubmed/34354503
http://dx.doi.org/10.5458/jag.jag.JAG-2016_016

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8056928/
https://www.ncbi.nlm.nih.gov/pubmed/34354503
http://dx.doi.org/10.5458/jag.jag.JAG-2016_016

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