Influence of lipid extraction process on the rheological characteristics, swelling power, and granule size of rice starches in excess water

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 21, 2005, Pages 8259-8264

  Kar, Aditi ^a   Jacquier, Jean Christophe ^a   Morgan, Desmond J ^a   Lyng, James G ^a   McKenna, Brian M ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Defatting; Gelatinization; Granule size; Rheology; Starch; Swelling

Indexed keywords

GELATIN; LIPID; STARCH;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; ISOLATION AND PURIFICATION; PARTICLE SIZE; PLANT SEED; RICE; THERMODYNAMICS;

CALORIMETRY, DIFFERENTIAL SCANNING; GELATIN; LIPIDS; ORYZA SATIVA; PARTICLE SIZE; RHEOLOGY; SEEDS; STARCH; THERMODYNAMICS;

EID: 27644451438     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050937p     Document Type: Article

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