Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour
Ángela García Solaesa, Marina Villanueva, J. M. Muñoz, Felicidad Ronda
Topics & Concepts
RheologyMoistureFood scienceSwellingMaterials scienceStarchWater contentViscoelasticityThermal stabilityChemistryComposite materialOrganic chemistryEngineeringGeotechnical engineeringFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls