A study of the retrogradation process in five argentine rice starches

LWT

Volumn 43, Issue 4, 2010, Pages 670-674

  Iturriaga, Laura B ^a   Lopez de Mishima, Beatriz ^a   Añon, Maria C ^b  

^a UNIVERSIDAD NACIONAL DE SANTIAGO DEL ESTERO   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

DSC; Retrogradation; Rice; Soluble amylose; Starch; Total amylose

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION;

AMYLOSE CONTENT; GELATINIZATION TEMPERATURE; ONSET TEMPERATURE; RETROGRADATION; RICE; RICE STARCH; SOLUBLE AMYLOSE; TEMPERATURE PEAKS; TOTAL AMYLOSE; WAXY GENOTYPES;

STARCH;

EID: 75049083296     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.11.011     Document Type: Article

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