Amylose-lipid complex formation during cooking of rice flour

Food Chemistry

Volumn 71, Issue 4, 2000, Pages 511-517

  Kaur, Kulwinder ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Complexing index; Myristic acid; Palmitic acid; Pasting properties; Rice; Stearic acid

Indexed keywords

AMYLOSE; MYRISTIC ACID; PALMITIC ACID; STEARIC ACID;

ARTICLE; COMPLEX FORMATION; CONTROLLED STUDY; COOKING; FLOUR; FOOD ANALYSIS; NONHUMAN; RICE; WHEAT;

EID: 0033833334     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00202-8     Document Type: Article

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