Purple rice starch in wheat: Effect on retrogradation dependent on addition amount-Reference-Cited by-同舟云学术

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Purple rice starch in wheat: Effect on retrogradation dependent on addition amount

Published:2024-05 Issue: Volume:268 Page:131788
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Cai Shuqing,Su Qiqi,Zhou Qian,Duan Qingfei,Huang Weijuan,Huang Wei,Xie Xiuping,Chen Pei,Xie Fengwei

Funder

Guangdong Province Department of Agriculture and Rural Affairs

Guangdong Provincial Natural Science Foundation

Department of Science and Technology of Guangdong Province

Publisher

Elsevier BV

Reference51 articles.

1. The potential of high-anthocyanin purple Rice as a functional ingredient in human health;Yamuangmorn;Antioxidants,2021

2. Structure and physicochemical properties of a new variety of purple rice (Oryza sativa L. indica) starch;Tao;Food Sci. Biotechnol.,2022

3. Effect of Hulless barley flours on dough rheological properties, baking quality, and starch digestibility of wheat bread;Yu;Front. Nutr.,2021

4. Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles;Huang;J. Cereal Sci.,2022

5. The effect of adding oat flour on the nutritional and sensory quality of wheat bread;Krochmal-Marczak;Br. Food J.,2020

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