Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation

Journal of Cereal Science

Volumn 43, Issue 3, 2006, Pages 293-300

  Mohamed, Abdellatif ^a   Peterson, Steven C ^a   Grant, Linda A ^b   Rayas Duarte, Patricia ^c  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b U S DEPARTMENT OF AGRICULTURE   (United States)

^c OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Gel firmness; Jet cooked; Lecithin; Maize starch; Retrogradation; Rice starch

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

EID: 33646032441     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2005.12.012     Document Type: Article

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