Physics, asked by jeannie2730, 1 year ago

Effect of hydrothermal treatment of rice flour on its functional properties as instant food

Answers

Answered by deepzzzps

The treatment reduced water solubility and water absorption and decreased peak viscosity while increased pasting temperature. It increased the final visosity of modified rice flour while reduced the final viscosity of modified rice starch.

Previous Question

Next Question

Similar questions

Math, 7 months ago

convert 1.005 into percentage...

English, 7 months ago

write the synonym word of the underline in each of thegiven sentence 1.motel 2.gotdown 3.interrogated 4.miserable 5.suspected 6.flee 7.promised 8.revenge 9.horse carriage...

Physics, 7 months ago

A density bottle weighs 20.25 g when empty, 40.75 g when filled with a liquid and 50.25 g when filled with water. Find volume of bottle and density of liquid.

Math, 1 year ago

During a 5-day festival, the number of visitors tripled each day. if the festival opened on a thursday with 345 visitors, what was the attendance on that sunday?

Science, 1 year ago

Effect of oxide thickness on transfer characterstics for gaa...

Economy, 1 year ago

Largest export of india to which country...

Physics, 1 year ago

The increasing order for the values of e/m (charge/mass) for electron (e), proton (p), neutron (n) and alpha particle (α) is...

Economy, 1 year ago

Impact of demonetization on international economy...