Presence of amylose crystallites in parboiled rice

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 8, 2009, Pages 3210-3216

  Lamberts, Lieve ^a   Gomand, Sara V ^a   Derycke, Veerle ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Amylose crystallites; Amylose lipid complexes; DSC; Parboiled rice; Retrograded amylopectin; WAXD

Indexed keywords

AMYLOPECTIN; AMYLOSE;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; HEAT; HYDROLYSIS; PLANT SEED; RICE; X RAY DIFFRACTION;

AMYLOPECTIN; AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; HOT TEMPERATURE; HYDROLYSIS; ORYZA SATIVA; SEEDS; X-RAY DIFFRACTION;

EID: 65349092882     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803385m     Document Type: Article

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