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Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

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Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments

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Albarracin, M.; Talens Oliag, P.; Martínez Navarrete, N.; González, RJ.; Drago, SR. (2016). Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments. Food Science and Technology International. 22(4):1-10. doi:10.1177/1082013215600078

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Título: Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments
Autor: Albarracín, Micaela Talens Oliag, Pau Martínez Navarrete, Nuria González, Rolando J Drago, Silvina R
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Physicochemical properties and structural characteristics of whole rice flours with different treatments (soaking, germination and extrusion cooking) were studied. Water solubility, water absorption, crystallinity, ...[+]
Palabras clave: Whole rice , Soaking , Germination , Extrusion cooking , Adsorption isotherms , Glass transition temperature
Derechos de uso: Reserva de todos los derechos
Fuente:
Food Science and Technology International. (issn: 1082-0132 ) (eissn: 1532-1738 )
DOI: 10.1177/1082013215600078
Editorial:
Sage
Versión del editor: https://dx.doi.org/10.1177/1082013215600078
Código del Proyecto:
info:eu-repo/grantAgreement/ANPCyT//PICT 1105/
ANPCYT PICT 1105
Agradecimientos:
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was partially financed by ANPCYT (PICT 1105) and ERASMUS MUNDUS ACTION 2 ARCOIRIS ...[+]
Tipo: Artículo

References

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