Properties of rice cooked with commercial water-soluble soybean polysaccharides extracted under weakly acidic conditions from soybean cotyledons

Bioscience, Biotechnology and Biochemistry

Volumn 67, Issue 4, 2003, Pages 677-683

  Furuta, Hitoshi ^a   Nakamura, Akihiro ^a   Ashida, Hiroko ^a   Asano, Hirokazu ^a   Maeda, Hirokazu ^a   Mori, Tomohiko ^b  

^a FUJI OIL CO LTD   (Japan)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

Cooked rice; Gelatinization; Starch; Water soluble soybean polysaccharide

Indexed keywords

POLYSACCHARIDE; STARCH;

ADHESION; ARTICLE; CHEMISTRY; COOKING; COTYLEDON; ISOLATION AND PURIFICATION; PH; RICE; SOYBEAN; VISCOSITY;

ADHESIVENESS; COOKERY; COTYLEDON; HYDROGEN-ION CONCENTRATION; ORYZA SATIVA; POLYSACCHARIDES; SOYBEANS; STARCH; VISCOSITY;

GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 0042853222     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.67.677     Document Type: Article

References (9)

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