MOISTURE REQUIREMENTS FOR GELATINIZATION OF RICE

被引：16

作者：

PRIESTLEY, RJ ^{[1
]}

机构：

[1] UNIV READING,NATL COLL FOOD TECHNOL,WEYBRIDGE,SURREY,ENGLAND

来源：

STARKE | 1975年 / 27卷 / 12期

关键词：

D O I：

10.1002/star.19750271206

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：416 / 419

页数：4

共 12 条

[1] DEGREE OF GELATINIZATION OF COOKED RICE [J].

BIRCH, GG ;

PRIESTLEY, RJ .

STARKE, 1973, 25 (03) :98-100

Connell, JW ;

Smith, JG ;

Hergenrother, PM .

[3] HEATS OF STARCH DEHYDRATION BY DIFFERENTIAL THERMAL ANALYSIS [J].

COLLISON, R ;

DICKSON, A .

STARKE, 1971, 23 (02) :45-&

[4]

HELLMAN NN, 1954, CEREAL CHEM, V31, P495

[5]

Juliano B. O., 1970, J AGR FOOD CHEM, V18, P289

[6]

Leach HW, 1965, STARCH CHEM TECHNOLO, VI, P289

[7]

MECHAM DK, 1961, FOOD TECHNOL-CHICAGO, V15, P475

[8]

PRIESTLEY RJ, 1974, THESIS U READING

[9]

PRIESTLEY RJ, IN PRESS

[10]

ROBERTS RL, 1955, Patent No. 2715579