Effect of Hemicellulose on Viscosity of Rice Flour
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2) , 571-573
- https://doi.org/10.1111/j.1365-2621.1981.tb04913.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Hemicellulose Composition of Dietary Fiber of Milled Rice and Rice BranJournal of Agricultural and Food Chemistry, 1978
- DISC ELECTROPHORESIS – II METHOD AND APPLICATION TO HUMAN SERUM PROTEINS*Annals of the New York Academy of Sciences, 1964
- Ferulic Acid as a Component of a Glycoprotein from Wheat FlourNature, 1963
- Rice Starch, Varietal Differences in Amylose Content of Rice StarchJournal of Agricultural and Food Chemistry, 1958
- The amylose and the amylopectin contents of rice and their influence on the cooking quality of the cerealProceedings: Plant Sciences, 1952
- Studies on tuber hemicellulosesProceedings of the Indian Academy of Sciences - Section A, 1952