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Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars
(Elsevier Ltd, 2018)
The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased ...
Wheat starch production, structure, functionality and applications :a review
(Blackwell Publishing Ltd, 2017)
Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, ...