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The effects of acid and oxidative modification on the expansion properties of rice flours with varying levels of amylose

Author:
Tavares, Ana Clara Klug, Zanatta, Elton, Zavareze, Elessandra da Rosa, Helbig, Elizabete, Dias, Alvaro Renato Guerra
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2010 v.43 no.8 pp. 1213-1219
ISSN:
0023-6438
Subject:
cultivars, carbonyl compounds, rice flour, amylose, volume, Oryza sativa, hydrogen peroxide, swelling (materials), viscosity, baking quality, food composition, oxidation, pasting properties, acid treatment, lactic acid
Agid:
2250824