Swelling Pressure of Wet Rice Grains Estimated from Distribution Coefficients of Saccharides

Author:

Sha Yuki1,Adachi Shuji1

Affiliation:

1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Reference11 articles.

1. 1) W.Pigman: The carbohydrates: chemistry and biochemistry, 2nd ed., Academic Press, New York, 483 (1970).

2. 2) P.Gacesa: Alginates. Carbohydr. Polym., 8, 161-182 (1988).

3. 3) A.L.Fox: The relationship between chemical constitution and taste. Genetics, 18, 115-120 (1932).

4. 4) Y.Sha and S.Adachi: Swelling pressure of tapioca starch gel. Food Sci. Technol. Res., 21, 509-515 (2015).

5. 5) K.Nakashima and R.Kishimoto: Water absorption and characteristics of unpolished glutinous purple rice. J. Cook. Sci. Jpn., 39, 227-232 (2006). (in Japanese)

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