Effects of Urea Concentration on Thermal and Rheological Properties of Rice Starches

Abstract

Cereal ChemistryVolume 83, Issue 5 p. 478-481 Note Effects of Urea Concentration on Thermal and Rheological Properties of Rice Starches Meng-I Kuo, Meng-I Kuo Department of Food Science, University of Arkansas, Fayetteville, AR 72704. Current address: Department of Nutrition and Food Science, Fu-Jen University, 510 Chung Cheng Rd, Taipei, Taiwan.Search for more papers by this authorYa-Jane Wang, Corresponding Author Ya-Jane Wang [email protected] Department of Food Science, University of Arkansas, Fayetteville, AR 72704. Corresponding author. Phone: 479-575-3871. Fax: 479-575-6936. E-mail: [email protected]Search for more papers by this author Meng-I Kuo, Meng-I Kuo Department of Food Science, University of Arkansas, Fayetteville, AR 72704. Current address: Department of Nutrition and Food Science, Fu-Jen University, 510 Chung Cheng Rd, Taipei, Taiwan.Search for more papers by this authorYa-Jane Wang, Corresponding Author Ya-Jane Wang [email protected] Department of Food Science, University of Arkansas, Fayetteville, AR 72704. Corresponding author. Phone: 479-575-3871. Fax: 479-575-6936. E-mail: [email protected]Search for more papers by this author First published: 08 September 2006 https://doi.org/10.1094/CC-83-0478Citations: 6AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume83, Issue5September/October 2006Pages 478-481 RelatedInformation