Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage

Author:

Yu Shifeng,Ma Ying,Sun Da-Wen

Funder

Natural Science Foundation of Heilongjiang Province

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Effect of freezing and frozen storage on the staling of part-baked bread;Bárcenas;Food Research International,2003

2. Effect of frozen storage time on the bread crumb and aging of par-baked bread;Bárcenas;Food Chemistry,2006

3. Effect of freezing rate and frozen storage on starch–sucrose–hydrocolloid systems;Ferrero;Journal of the Science of Food and Agriculture,2000

4. Hsu, C. -L. (1998). Influence of cooling rate on glass transition temperature and starch retrogradation during low temperature storage. University of Missouri-Columbia, Doctoral paper, pp. 102–112.

5. Influence of glass transition temperature on rate of rice starch retrogradation during low-temperature storage;Hsu;Journal of Food Process Engineering,2005

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