Open Access[Review] Development of Shear and Heat Milling Method for Amorphousization of Rice Starch and Application for Gluten Free Food
Author(s) -
Akihiro Nishioka,
T. Koda,
Yukihisa Tsubuku,
Yuri Saito,
Kiyotaka Nishi
Publication year - 2018
Publication title -
oyo toshitsu kagaku/ouyou toushitsu kagaku
Language(s) - English
Resource type - Journals
eISSN - 2424-0990
pISSN - 2185-6427
DOI - 10.5458/bag.8.1_63
Subject(s) - starch , gluten , food science , gluten free , shear (geology) , materials science , rice flour , composite material , chemistry , raw material , organic chemistry