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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2013
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| Online Access: | http://journalarticle.ukm.my/6679/1/03_M.S._Rohaya.pdf |