Physicochemical properties of glutinous rice in the presence of alkali and borax
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Agro-Industry; Kasetsart University; Bangkok Thailand
Funder
Kasetsart University
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference33 articles.
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3. Effect of alkali treatment on structure and function of pea starch granules;Wang;Food Chem.,2012
4. Physicochemical properties of protease-treated rice flour;Dorglamud;Starch/Stärke,2013
5. Effect of lime on gelatinization of corn flour and starch;Bryant;Cereal Chem.,1997
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2. Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment;International Journal of Food Science & Technology;2023-09-10
3. Physicochemical properties of rice flour as affected by alkaline soaking and washing treatments;International Journal of Food Science & Technology;2020-11-20
4. Inhibition of Long‐Term Retrogradation of Corn, Potato, and Pea Starches by Borax;Starch - Stärke;2020-09-03
5. Effects of honey types and heating treatment on the textural, thermal, microstructural, and chemical properties of glutinous rice flour gels;Journal of Texture Studies;2020-07-15
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