Modeling starch gelatinization kinetics of milled rice flour

Milled long-grain rice samples were evaluated by differential scanning calorimetry (DSC) to determine the kinetics of starch gelatinization. The experiments were conducted with milled rice flour with a 10.6% degree of milling. DSC thermograms were obtained from 35 to 110°C using heating rates betwee...

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Detalles Bibliográficos
Autores principales:	Ojeda, C.A., Tolaba, M.P., Suárez, C.
Formato:	JOUR
Materias:	starch article chemical reaction kinetics controlled study differential scanning calorimetry enthalpy flour gelatinization heating moisture rice temperature thermography
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00090352_v77_n2_p145_Ojeda
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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