Gelatinization and retrogradation characteristics of Korean rice cake in the presence of citric acid-Reference-Cited by-同舟云学术

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Gelatinization and retrogradation characteristics of Korean rice cake in the presence of citric acid

Published:2023-03-02 Issue: Volume:66 Page:
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Oyinloye Timilehin Martins¹^ORCID,Yoon Won Byong¹²^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea

2. Elder-Friendly Research Center, Agriculture and Life Science Research Institute, Chuncheon, Republic of Korea

Funder

Kangwon National University

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2023/066/JABC066-13.pdf

Reference38 articles.

1. Effect of tea polyphenols on the retrogradation of rice starch

2. Effects of Low-Temperature Drying with Intermittent Gaseous Chlorine Dioxide Treatment on Texture and Shelf-Life of Rice Cakes

3. Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch

4. Rheological properties of rice dough for making rice bread

5. Impact of heat-moisture treatment and annealing in starches: A review

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