The effect of rice aging on the freeze-thaw stability of rice flour gels

Carbohydrate Polymers

Volumn 89, Issue 3, 2012, Pages 777-782

  Katekhong, Wattinee ^a   Charoenrein, Sanguansri ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Aging; Freeze thaw stability; Gels; Rice

Indexed keywords

AMYLOSE-LIPID COMPLEX; FOOD QUALITY; FREEZE-THAW CYCLES; FREEZE-THAW STABILITY; GELATINIZATION TEMPERATURE; PEAK VISCOSITIES; RICE; RICE FLOUR; RICE GRAINS; SYNERESIS VALUE; TIME-PERIODS;

AGING OF MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; GELATION; GELS; STABILITY;

THAWING;

EID: 84861636159     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.04.007     Document Type: Article

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