Using ozonation and amino acids to change pasting properties of rice starch

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  An, H J ^a   King, J M ^a  

^a LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Amino acids; Ozone; Pasting; Rice starch; Viscosity

Indexed keywords

AMINO ACID; LYSINE; OXIDIZING AGENT; OXYGEN; OZONE; STARCH;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG STABILITY; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; RICE; VISCOSITY;

AMINO ACIDS; DRUG STABILITY; LYSINE; ORYZA SATIVA; OXIDANTS; OXIDATION-REDUCTION; OXYGEN; OZONE; PHYSICOCHEMICAL PHENOMENA; STARCH; VISCOSITY;

EID: 64049093015     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01109.x     Document Type: Article

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