Effects of organic acids on the pasting properties of rice flour from waxy and nonwaxy varieties

Journal of Food Quality

Volumn 33, Issue SUPPL. 1, 2010, Pages 137-154

  Wu, W S ^a,b   Tsai, Y H ^c   Wei, C I ^d   Sun Pan, B ^e   Huang, T C ^a  

^a TAJEN UNIVERSITY   (Taiwan)

^b NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^c NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^d UNIVERSITY OF MARYLAND   (United States)

^e NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOSE CONTENT; AUSTRALIA; MALIC ACIDS; NEWPORT; PASTING PROPERTY; PEAK VISCOSITIES; RICE FLOUR; SUCCINIC ACIDS; TEXTURAL PROPERTIES; WAXY RICE;

ACETIC ACID; CITRIC ACID; GELS; LACTIC ACID; VISCOSITY;

ORGANIC ACIDS;

EID: 77956519043     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00320.x     Document Type: Article

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