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Gelatinization Properties of Aged Rice and Improvement of Rice Texture by External Layer Removal
aged rice texture of cooked rice removal of external layer
2009/5/20
Textures of cooked rice prepared from aged rice and improvements in cooked rice through removal of its external layer were investigated. Cooked rice prepared from aged rice became hard and stickiness/...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Bacterial Counts Sensory Evaluation
2008/11/27
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Starch Gelatinization Total Bacterial Counts
2016/5/31
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches
hydroxypropylated tapioca starch acetylated tapioca starch phosphorylated cross-linked tapioca starch bread dough
2008/4/20
Three kinds of chemically modified tapioca starches, i.e., hydroxypropylated tapioca starch (HTS), acetylated tapioca starch (ATS) and phosphorylated cross-linked tapioca starch (PTS), were substitute...