Cooperative Test on Amylography of Milled-Rice Flour for Pasting Viscosity and Starch Gelatinization Temperature

An ICC cooperative test on Amylograph viscosity of milled‐rice flour involving 11 laboratories and 4 contrasting rice samples was undertaken to determine the reproducibility of the method. The highest contribution to total variance was from sample followed by laboratory and then sample x laboratory....

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Detalles Bibliográficos

Autores principales:	Juliano, Bienvenido O., Perez, C.M., Alyoshin, E.P., Romanov, V.B., Bean, M.M., Nishita, K.D., Blakeney, A.B., Welsh, L.A., Delgado, L.L., El Bayâ, A.W., Fossati, G., Kongseree, N., Mendes, F.P., Brilhante, S., Suzuki, H., Tada, M., Webb, B.D.
Formato:	Journal Article
Lenguaje:	Inglés
Publicado:	Wiley 1985
Materias:	cooperative test amylography milled rice flour pasting viscosity starch gelatinization
Acceso en línea:	https://hdl.handle.net/10568/166549