Effects of different grinding methods on morphological, textural properties and pasting profiles of MR220 rice flour; [Kesan kaedah pengisaran yang berbeza terhadap morfologi, sifat tekstur dan profil pempesan tepung beras MR220]
Three different grinding techniques (dry, semi-wet, and wet) were employed in rice flour production. Investigation on the effects of the grinding techniques on starch damage percentage, particle size distribution, pasting profiles, morphological and textural properties of rice flours produced were e...
| Published in: | Malaysian Journal of Analytical Sciences |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Society of Analytical Sciences
2016
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-84977080576&doi=10.17576%2fmjas-2016-2003-18&partnerID=40&md5=7023d0b949dff843283514697302d0ca |