African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour

Janet Quaisie
  • Janet Quaisie
  • Department of Food Science and Technology, Hunan Agricultural University Changsha, Hunan, China.
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Luyan Liao
  • Luyan Liao
  • Department of Food Science and Technology, Hunan Agricultural University Changsha, Hunan, China.
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Weiguo Wu
  • Weiguo Wu
  • Department of Food Science and Technology, Hunan Agricultural University Changsha, Hunan, China.
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  •  Received: 22 March 2017
  •  Accepted: 16 June 2017
  •  Published: 31 August 2017

How to cite this article

APA /
Quaisie, J., Liao, L., & Wu, W. (2017). Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour. African Journal of Food Science, 11(8), 263-272.
Chicago /
Janet Quaisie, Luyan Liao and Weiguo Wu. "Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour." African Journal of Food Science 11, no. 8 (2017): 263-272.
MLA /
Janet Quaisie, Luyan Liao and Weiguo Wu. "Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour." African Journal of Food Science 11.8 (2017): 263-272.
DOI /
https://doi.org/10.5897/AJFS2017.1596
URL /
https://academicjournals.org/journal/AJFS/article-abstract/AC2C21E65183

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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