Effect of amylose content and rice type on dynamic viscoelasticity of a composite rice starch gel

Author:

Lu Zhan-Hui,Sasaki Tomoko,Li Yong-Yu,Yoshihashi Tadashi,Li Li-Te,Kohyama Kaoru

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Approved methods of the AACC, method 46-11. approved October 1976, revised October 1985;AACC (American Association of Cereal Chemists),1983

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

3. Thermal and mechanical properties of concentrated rice starch gels of varying composition;Biliaderis;Food Chemistry,1993

4. Comparative protein digestibility in growing rats of cooked rice and protein properties of Indica and Japonica milled rices;Boisen;Journal of Cereal Science,2001

5. Cheng, M.-H. (2000). Study on the evaluation systems and processing technology of rice noodle. Department of Food Science, Ph. D. thesis. Beijing, China: China Agricultural University.

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