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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Bibliographic Details

Main Authors:	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.
Format:	Journal Article
Language:	Inglés
Published:	Wiley 1985
Subjects:	cooperative test amylography milled rice flour pasting viscosity starch gelatinization
Online Access:	https://hdl.handle.net/10568/166549