Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure
This study investigated the physicochemical properties of rice flour suspensions under ultrahigh hydrostatic pressure (UHP) treatment. Rice flour suspensions were subjected to 200, 400, and 600 MPa of pressure for 10 min, and heat treatment was used as a control. Proximate characteristics of differe...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/8838131 |