Environmental factors that affect the ability of amylose to contribute to retrogradation in gels made from rice flour

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 14, 2006, Pages 5182-5190

  Philpot, Kim ^a   Martin, Margrit ^a   Butardo Jr , Vito ^b   Willoughby, Doug ^a,b   Fitzgerald, Melissa ^a,b  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b INTERNATIONAL RICE RESEARCH INSTITUTE   (Philippines)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOSE; LIPID; STARCH; VEGETABLE PROTEIN;

ARTICLE; AUSTRALIA; CHEMISTRY; COMPARATIVE STUDY; ENVIRONMENT; FOOD HANDLING; FOOD PRESERVATION; GEL; JAPAN; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT SEED; RICE; TEMPERATURE; TIME;

AMYLOSE; AUSTRALIA; CHEMISTRY, PHYSICAL; ENVIRONMENT; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; GELS; JAPAN; LIPIDS; ORYZA SATIVA; PLANT PROTEINS; SEEDS; STARCH; TEMPERATURE; TIME FACTORS;

ORYZA SATIVA (JAPONICA CULTIVAR-GROUP);

EID: 33746551684     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060666y     Document Type: Article

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