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Retrogradation properties of high amylose rice flour and rice starch by physical modification

  • Published:2010-04 Issue:3 Volume:43 Page:492-497
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Wu Yue,Chen Zhengxing,Li Xiaoxuan,Wang Zhenjiong

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Characterization of poorly digested protein of cooked rice protein bodies;Adoration;Cereal Chemistry,1993

2. Official methods of analysis of AOAC International;AOAC,2000

3. Starch: nutritional aspects;Bjöck,1996

4. Protein–starch interactions in rice grains. Influence of storage of oryzenin and starch;Chrastil;Journal of Agricultural and Food Chemistry,1990

5. Wheat protein–starch interaction. I. Some starch binding effects of wheat-flour proteins;Dahle;Cereal Chemistry,1971
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