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- W1506520171 abstract "This chapter introduces different processes and methods for the milling of rice flour, and outlines the effects of these different methods on the properties of rice flour products. Physicochemical properties, such as chemical compositions, nutritional properties and thermal properties of different rice flour are summarized. Rice flours are often modified using a range of methods to change such product characteristics as water absorption index (WAI), water solubility index (WSI), sediment volume and in vitro digestibility. These modification methods, which include extrusion, fermentation and hydrothermal treatment, are discussed and their effects on the properties of rice flour are summarized." @default.
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- W1506520171 date "2013-01-01" @default.
- W1506520171 modified "2023-10-01" @default.
- W1506520171 title "Rice flour and related products" @default.
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- W1506520171 doi "https://doi.org/10.1533/9780857098672.3.553" @default.
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