Viscoelastic Properties of Waxy and Nonwaxy Rice Flours, Their Fat and Protein-free Starch, and the Microstructure of Their Cooked Kernels-Reference-Cited by-同舟云学术

Viscoelastic Properties of Waxy and Nonwaxy Rice Flours, Their Fat and Protein-free Starch, and the Microstructure of Their Cooked Kernels

Published:2007-07-18 Issue:16 Volume:55 Page:6761-6771
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ibáñez Ana M.¹,Wood Delilah F.¹,Yokoyama Wallace H.¹,Park I. M.¹,Tinoco Mario A.¹,Hudson Carol A.¹,McKenzie Kent S.¹,Shoemaker Charles F.¹

Affiliation:

1. Food Science and Technology, University of California, Davis, California 95616; Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710; and Rice Experiment Station, California Cooperative Rice Research Foundation, Biggs, California 95917

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070416x

Reference32 articles.

1. Thermal and mechanical properties of concentrated rice starch gels of varying composition

2. Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements

3. Proteins in Rice Grains Influence Cooking Properties!

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