Pasting and crystalline property differences of commercial and isolated rice starch with added amino acids

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 832-838

  Liang, X ^a   King, J M ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Amino acids; Crystallinity; Pasting; Rice starch; X ray diffraction

Indexed keywords

EID: 0037391111     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08251.x     Document Type: Article

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