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Physical Properties, Pasting Characteristics and Rheological Behaviour of Paddy Varieties Suitable for Flaking

机译：适合剥落的稻田品种的物理性质，粘贴特征和流变行为

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1. Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness [J] . Singh Narpinder, Gujral Hardeep Singh, Katyal Mehak, Journal of Food Science and Technology . 2019,第5期

机译：印度小麦品种蛋白质，粘贴，动态和经验流变特征的蛋白质，粘贴，动态和经验流变特征与多种晶粒硬度的关系
2. Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties [J] . Pal Priyanka, Singh Narpinder, Kaur Parmeet, Journal of Food Science . 2018,第10a12期

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3. Traditional and improved paddy varieties: Composition, protein, pasting, and gluten‐free chapati making properties [J] . Parmeet Kaur, Narpinder Singh, Priyanka Pal, Cereal Chemistry . 2018,第5期

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4. Evaluation of a Variety of Commercial Clays on the Rheological and Physical Properties of Clay-Based Bodies and Glazes [C] . R. A. Haber, C. Cornetto Ceramic Engineering and Science Proceedings . 2003

机译：评价各种商业粘土对粘土基体和釉料的流变和物理性质
5. Understanding the effect of extrusion processing parameters on physical, nutritional and rheological properties of soy white flakes based aquafeed in a single screw extruder. [D] . Singh, Sushil Kumar. 2016

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6. Relationship of Mixolab characteristics with protein pasting dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness [O] . Narpinder Singh, Hardeep Singh Gujral, Mehak Katyal, 2019

机译：不同谷物硬度的印度小麦粉的Mixolab特性与蛋白质糊化动态和经验流变特性的关系
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Physical Properties, Pasting Characteristics and Rheological Behaviour of Paddy Varieties Suitable for Flaking

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