Effect of heat-moisture treatment on rice starch of varying amylose content

Food Chemistry

Volumn 121, Issue 2, 2010, Pages 358-365

  Zavareze, Elessandra da Rosa ^a   Storck, Cátia Regina ^a   de Castro, Luis Antonio Suita ^b   Schirmer, Manoel Artigas ^a   Dias, Alvaro Renato Guerra ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Amylase; Crystallinity; Heat moisture treatment; Microscopy; Rice starch

Indexed keywords

AMYLASE; AMYLOSE; STARCH;

ARTICLE; CRYSTAL STRUCTURE; FOOD COMPOSITION; HEAT; HYDROLYSIS; MOISTURE; MORPHOLOGY; RICE; SOLUBILITY; VISCOSITY; WETTABILITY;

EID: 77049098083     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.036     Document Type: Article

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