Correlation between physicochemical properties of japonica and indica rice starches-Reference-Cited by-同舟云学术

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Correlation between physicochemical properties of japonica and indica rice starches

Published:2016-03 Issue: Volume:66 Page:530-537
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Jang Eun-Hee,Lee Su-Jin,Hong Joo-Yeon,Chung Hyun-Jung,Lee Young-Tack,Kang Bo-Sik,Lim Seung-Taik

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: apparent amylose content, pasting viscosity and gel texture;Bao;Starch,2006

2. Rice starch composition and characteristics;Champagne;Cereal Foods World,1996

3. Physicochemical, textural, and nutritional characterization of Mexican rice cultivars;Chávez-Murillo;Cereal Chemistry,2011

4. Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents;Chung;Food Hydrocolloids,2011

5. Loss of crystalline and molecular order during starch gelatinization: origin of the enthalpic transition;Cooke;Carbohydrate Research,1992

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