𝔖 Bobbio Scriptorium
✦   LIBER   ✦

COLD-SLURRY VISCOSITY OF PROCESSED RICE FLOUR

✍ Scribed by K.R. UNNIKRISHNAN; K.R. BHATTACHARYA

Book ID
111345991
Publisher
John Wiley and Sons
Year
1983
Tongue
English
Weight
427 KB
Volume
14
Category
Article
ISSN
0022-4901

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of Hemicellulose on Viscosity of
Effect of Hemicellulose on Viscosity of Rice Flour
✍ ROBERT R. MOD; FLOYD L. NORMAND; ROBERT L. ORY; EDITH J. CONKERTON πŸ“‚ Article πŸ“… 1981 πŸ› Institute of Food Technologists 🌐 English βš– 543 KB
Influence of Heat Pretreatments of Oat G
Influence of Heat Pretreatments of Oat Grain on the Viscosity of Flour Slurries
✍ Doehlert, Douglas C; Zhang, Decai; Moore, Wayne R πŸ“‚ Article πŸ“… 1997 πŸ› John Wiley and Sons 🌐 English βš– 316 KB πŸ‘ 2 views

Heat treatment of oat grain had signiÐcant e †ects on the viscosity of Γ‘our slurries. Steamed oats produced highly viscous Γ‘our slurries, whose viscosity increased with time, whereas the viscosity of Γ‘our slurries produced from raw or roasted (104Β‘C for 120 min) oats was much lower and degraded rapi