Effect of high-pressure-high-shear treatment on the physicochemical characteristics of rice flours and the textural properties of their gels
碩士 === 輔仁大學 === 食品科學系 === 97 === The decrease of particle size of rice flours cause the increase of water absorption and swelling power, as well as decrease of crystallinity, gelatinization temperature, viscosity and retrogradation rate. High-pressure-high-shear treatment could be used to reduce th...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2008
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| Online Access: | http://ndltd.ncl.edu.tw/handle/11620827321020260817 |