Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity o...

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Detalles Bibliográficos
Autores principales: Chen, Cunshe, Liu, Ping, Cao, Jinnuo, Ouyang, Zhixuan, Pang, Zhihua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324416/
https://www.ncbi.nlm.nih.gov/pubmed/35885357
http://dx.doi.org/10.3390/foods11142115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324416/
https://www.ncbi.nlm.nih.gov/pubmed/35885357
http://dx.doi.org/10.3390/foods11142115

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