Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review

Comprehensive Reviews in Food Science and Food Safety

Volumn 11, Issue 5, 2012, Pages 417-436

  Wani, Ali Abas ^a,b,c   Singh, Preeti ^c   Shah, Manzoor Ahmad ^a   Schweiggert Weisz, Ute ^b   Gul, Khalid ^d   Wani, Idrees Ahmed ^a  

^a ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^d SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLOSE CONTENT; CEREAL STARCHES; FUNCTIONAL PROPERTIES; GELATINIZATION TEMPERATURE; GERMPLASMS; GRAIN DEVELOPMENT; GRANULAR SIZE; GRANULE SIZE; HIGH SWELLING; MAJOR FACTORS; MORPHOLOGICAL STUDY; PHARMACEUTICAL APPLICATIONS; PHYSICOCHEMICAL PROPERTY; RELATIVE CRYSTALLINITY; RICE CULTIVARS; RICE STARCH; SOLUBILITY PARAMETERS; WAXY RICE STARCH; WAXY STARCHES;

GELATION; GRANULATION; MOLECULAR STRUCTURE; PARTICLE SIZE ANALYSIS; PARTICLES (PARTICULATE MATTER); PLANTS (BOTANY); STARCH;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84865559885     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2012.00193.x     Document Type: Review

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