Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

Journal of Cereal Science

Volumn 50, Issue 2, 2009, Pages 139-144

  Yu, Shifeng ^a   Ma, Ying ^a   Sun, Da Wen ^a,b  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Amylose; Cooked rice; Retrogradation; Storage

Indexed keywords

EID: 68949202237     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.04.003     Document Type: Article

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