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Reduction of Moisture Absorption of Amorphous Rice Flour Formed by Ball Milling

机译：通过球磨形成的无定形米粉减少水分吸收

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Mayumi ANZAI; Ken FUKAMI; Manabu WATANABE; Toru SUZUKI;
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1. Formation of Amorphous and Nanostructural Powder Particles from Amorphous Metallic Glass Ribbons using Ball Milling and Electrical Discharge Milling [J] . A. Calka, D. Wexler, D. Oleszak, Diffusion and Defect Data. Solid State Data, Part B. Solid State Phenomena . 2005,第0期

机译：球磨和电火花铣削从非晶态金属玻璃带形成非晶态和纳米结构粉末颗粒
2. Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour [J] . Thanatuksorn Pariya, Kajiwara Kazuhito, Suzuki Toru Journal of the Science of Food and Agriculture . 2010,第1期

机译：球磨小麦粉制备的深油炸面糊的特性和吸油性
3. Characteristics and oil absorption of deep-fat fried dough prepared from ball-milled wheat flour [J] . Thanatuksorn Pariya, Kajiwara Kazuhito, Suzuki Toru Journal of the Science of Food and Agriculture . 2009,第3期

机译：球磨小麦粉制备的深油炸面团的特性和吸油性
4. Formation of Amorphous and Nanostructural Powder Particles from Amorphous Metallic Glass Ribbons Using Ball Milling and Electrical Discharge Milling [C] . A. Calka, D. Wexler, D. Oleszak Symposium G European Materials Research Society Meeting . 2005

机译：使用球磨和电气放电铣削从非晶金属玻璃带中形成无定形和纳米结构粉末颗粒
5. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and heat-moisture treated forms. [D] . Gill, Sandip Kaur. 2001

机译：小麦面包的质量受天然和热湿处理形式的蜡质和普通大麦粉替代的影响。
6. Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System [O] . Luca Nuvoli, Paola Conte, Sebastiano Garroni, 2020

机译：球磨处理对玉米淀粉-米粉系统中不同类型水胶体影响的研究
7. Mechanical properties of wood/plastic composites formed using wood flour produced by wet ball-milling under various milling times and drying methods [O] . Kazushige Murayama, Takako Ueno, Hikaru Kobori, 2019

机译：采用各种铣削时间和干燥方法采用湿球磨制成的木材面粉的木材/塑料复合材料的机械性能

Reduction of Moisture Absorption of Amorphous Rice Flour Formed by Ball Milling

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