Rheological properties of different degree of pregelatinized rice flour batter

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Rheological properties of different degree of pregelatinized rice flour batter

The effect of using rice flour at different degree of gelatinization on rheological properties of a batter system was studied. Rice flour was gelatinized by heated for 20, 40, 60 and 90 min. The treated rice flour was used to prepare batters by stirring it for 2 min. The batter were subjected to det...

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Bibliographic Details
Main Authors:	Rohaya, M.S., Maskat, M.Y., Ma'aruf, A.G.
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2013
Online Access:	http://journalarticle.ukm.my/6679/ http://journalarticle.ukm.my/6679/1/03_M.S._Rohaya.pdf

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