Rheology and functional properties of starches isolated from five improved rice varieties from West Africa

Food Hydrocolloids

Volumn 25, Issue 7, 2011, Pages 1785-1792

  Lawal, Olayide S ^a,c   Lapasin, Romano ^b   Bellich, Barbara ^b   Olayiwola, Tajudeen O ^a   Cesàro, Attilio ^b   Yoshimura, Miki ^c   Nishinari, Katsuyoshi ^d  

^a OLABISI ONABANJO UNIVERSITY   (Nigeria)

^b UNIVERSITY OF TRIESTE   (Italy)

^c UNIVERSITY OF HYOGO   (Japan)

^d Osaka Prefecture University   (Japan)

Author keywords

Physico chemical properties; Rheology; Rice starch; West African Rice Development Agency

Indexed keywords

CYCLODEXTRINS; ELASTIC MODULI; ELASTICITY; SHEAR THINNING; X RAY DIFFRACTION;

AFRICAN RICE; AMYLOSE CONTENT; DEVELOPMENT AGENCIES; FUNCTIONAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; RHEOLOGY PROPERTY; RICE STARCH; SINGLE PEAK; WEST AFRICA; WEST AFRICAN RICE DEVELOPMENT AGENCY;

STARCH;

ORYZA GLABERRIMA;

EID: 79956315891     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.04.010     Document Type: Article

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