SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Research progress for influence of starch properties and flourparticle size on rice food quality
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    Abstract:

    The research progress for the influence of amylose,damaged starch and particle size of rice flour on rice food quality in home and abroad are summarized in this paper.This paper may provide some references for the utilization of rice in flour form,which refer to rice foods.The expectation for rice utilization in flour form in China is also made in this study.

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  • Received:
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  • Adopted:
  • Online: February 04,2016
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