The impact of milling degrees on rice quality using simultaneous rheology and FTIR techniques: Focus on starch structure
Weijie Qi, Yaxing Xie, Hongyue Zhao, Jianjun Cheng, Qingfeng Ban, Mingruo Guo
Topics & Concepts
StarchFourier transform infrared spectroscopyRheologyFood scienceFocus (optics)Materials scienceChemistryChemical engineeringComposite materialEngineeringPhysicsOpticsFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems