Underlying reasons for waxy rice flours having different pasting properties

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 94-100

  Zhu, Li Jia ^a,b   Liu, Qiao Quan ^a   Sang, Yijun ^b   Gu, Ming Hong ^a   Shi, Yong Cheng ^b  

^a YANGZHOU UNIVERSITY   (China)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Fine structure of amylopectin; Flour; Pasting properties; Starch; Waxy rice

Indexed keywords

AMYLASE; AMYLOPECTIN; SILVER NITRATE; STARCH;

ARTICLE; CULTIVAR; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; GELATINIZATION; RICE; TEMPERATURE;

CITRUS MAXIMA;

EID: 71549161465     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.076     Document Type: Article

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