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Volumn 49, Issue 2, 2012, Pages 757-762

Rheological and thermal properties of rice starch and rutin mixtures

Author keywords

Gelatinization; Retrogradation; Rheology; Rice starch; Rutin

Indexed keywords

AMYLOSE CONTENT; CONSISTENCY COEFFICIENT; DYNAMIC OSCILLATIONS; FLOW BEHAVIOR INDEX; FLOW BEHAVIORS; FUNCTIONAL FOODS; GELATINIZATION; HERSCHEL-BULKLEY; INCLUSION COMPLEX; NUTRACEUTICALS; POLYPHENOLS; POTENTIAL HEALTH; RETROGRADATION; RICE STARCH; RUTIN; STARCH GELS; STARCH-BASED;

EID: 84868233074     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.031     Document Type: Article
Times cited : (79)

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