Some characteristics of acetylated, cross-linked and dual modified Indian rice starches

European Food Research and Technology

Volumn 223, Issue 4, 2006, Pages 561-570

  Raina, C S ^a   Singh, S ^a   Bawa, A S ^b   Saxena, D C ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Gel rheology; Modification; Physico chemical characteristics; Rice starch

Indexed keywords

ORYZA SATIVA (INDICA CULTIVAR-GROUP); PUSA;

EID: 33746119885     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0239-z     Document Type: Article

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