期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：In this literature review the viability of rice flour utilization by means of chemical
modification is presented. Aspects of rice processing by-products utilization,
properties and uses of rice flour, besides the preparation procedure and properties
of the cross-linked and acetylated starch was aborded. It was concluded that the rice flour presents special properties which can contribute in a different manner to
the production of new products. The chemical modification may enlarge the possibilities
of rice processing by-products utilization in the food industry.
