Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysis

International Journal of Food Science and Technology

Volumn 45, Issue 5, 2010, Pages 871-876

  Ji, Ying ^a,b   Zhu, Kexue ^b   Zhou, Huiming ^b   Qian, Haifeng ^b  

^a DALIAN NATIONALITIES UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Fourier transform infrared; Rapid visco analyser; Rice cake; Texture; X ray

Indexed keywords

CRYSTALLINITIES; CRYSTALLISATION; FOURIER TRANSFORM INFRARED; PEAK VISCOSITIES; RAPID VISCO ANALYSER; RICE CAKE; TYPE STRUCTURES;

DIFFRACTION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; STARCH; TEXTURES; X RAY DIFFRACTION;

X RAYS;

EID: 77955576119     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02203.x     Document Type: Article

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