Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels
Author:
Affiliation:
1. Food Technology Division School of Industrial Technology, Universiti Sains Malaysia Penang Malaysia
Funder
Universiti Sains Malaysia
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12544
Reference34 articles.
1. Physicochemical properties of glutinous rice in the presence of alkali and borax
2. Textural Properties and Structures of Starches from Indica and Japonica Rice with Similar Amylose Content
3. Honey Amylase Activity and Food Starch Degradation
4. Confectionery Gels: A Review on Formulation, Rheological and Structural Aspects
5. Gels as Precursors of Porous Matrices for Use in Foods: a Review
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