Environmental Factors that Affect the Ability of Amylose to Contribute to Retrogradation in Gels Made from Rice Flour-Reference-Cited by-同舟云学术

Environmental Factors that Affect the Ability of Amylose to Contribute to Retrogradation in Gels Made from Rice Flour

Published:2006-06-08 Issue:14 Volume:54 Page:5182-5190
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Philpot Kim¹,Martin Margrit¹,Butardo, Vito¹,Willoughby Doug¹,Fitzgerald Melissa¹

Affiliation:

1. NSW Department of Primary Industries, Yanco Agricultural Institute, Yanco 2703, Australia, and Grain Quality and Nutrition Research Centre, International Rice Research Institute (IRRI), DAPO 7777 Metro Manila, The Philippines

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060666y

Reference39 articles.

1. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

2. Rheology of solutions of rodlike polymers: theory and comparison with experiments

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