RHEOLOGICAL PROPERTIES OF CERTAIN PROCESSED RICE PRODUCTS

被引：13

作者：

CHINNASWAMY, R

UNNIKRISHNAN, KR

BHATTACHARYA, KR

机构：

来源：

STARKE | 1985年 / 37卷 / 03期

关键词：

D O I：

10.1002/star.19850370307

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：99 / 103

页数：5

共 12 条

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[2]

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[3]

Ali S. Z., 1972, Lebensmittel-Wissenschaft + Technologie, V5, P216

ALI, SZ ;

BHATTACHARYA, KR .

STARKE, 1976, 28 (07) :233-240

[5] YIELD STRESSES IN COOKED WHEAT-STARCH DISPERSIONS [J].

BAGLEY, EB ;

CHRISTIANSON, DD .

STARKE, 1983, 35 (03) :81-86

[6]

BHATTACHARYA K R, 1976, Lebensmittel-Wissenschaft and Technologie, V9, P36

[7]

BHATTACHARYA KR, 1967, CEREAL CHEM, V44, P592

[8]

BHATTACHARYA KR, 1979, CHEM ASPECTS RICE GR, P363

[9]

BHATTACHARYA KR, UNPUB RICE CHEM TECH

[10] STUDIES ON EXPANDED RICE - OPTIMUM PROCESSING CONDITIONS [J].

CHINNASWAMY, R ;

BHATTACHARYA, KR .