Quantifying the Relationship between Rice Starch Gelatinization and Moisture‐Electrical Conductivity of Paddy during Soaking

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4530|39|5|442-452

ISSN： 0145-8876

Source： Journal Of Food Process Engineering (Electronic), Vol.39, Iss.5, 2016-10, pp. : 442-452

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion

By Akdogan H. Tomas R.L. Oliveira J.C.

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 5, 1997-08 ,pp. : 488-496

Academic Press

Access to resources Recommend Favorite

Studies on electrical properties of wheat bread as a function of moisture content during storage

By Bhatt Chintan

Sensing and Instrumentation for Food Quality and Safety, Vol. 4, Iss. 2, 2010-06 ,pp. : 61-66

Springer Publishing Company

Access to resources Recommend Favorite

Effects of Gelatinization and Gel Storage Conditions on the Formation of Canna Resistant Starch

By Wandee Yuree

Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2665-2673

Springer Publishing Company

Access to resources Recommend Favorite

Potato Tuber Dynamic Mechanical Analysis at Temperatures of Starch Gelatinization

By Blahovec Jiří

Food and Bioprocess Technology, Vol. 5, Iss. 3, 2012-04 ,pp. : 929-938

Springer Publishing Company

Access to resources Recommend Favorite

Interest of on-line monitoring electrical conductivity during wine fermentation

By Colombié Sophie Latrille Eric Sablayrolles Jean-Marie

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1553-1557

Springer Publishing Company

Access to resources Recommend Favorite