Water absorption and starch gelatinization in whole rice grain during soaking

Hydration of rough rice grain in hot water as a function of time was studied at temperature range 25-90 °C. A simple model which considers simultaneous unsteady-state water diffusion and first-order irreversible water-starch reaction phenomenon, was used to evaluate the kinetics parameters from expe...

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Detalles Bibliográficos
Autores principales:	Bello, M.O., Tolaba, M.P., Suarez, C.
Formato:	JOUR
Materias:	Gelatinization kinetics Simultaneous diffusion and gelatinization Water-starch reaction Crops Grain (agricultural product) Rate constants Water absorption Simultaneous diffusion Water starch reaction Starch Grain Reaction Kinetics Rice
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v40_n2_p313_Bello
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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