Texture of Gel Made from High-amylose Rice Flour
Author:
Affiliation:
1. Hokkaido Agricultural Research Center, National Agriculture and Food Research Organization (NARO)
2. Institute of Crop Science, NARO
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/66/8/66_290/_pdf
Reference11 articles.
1. 2) Horibata, T., Nakamoto, M., Fuwa, H., and Inouchi, N. (2004). Structural and physicochemical characteristics of endosperm starches of rice cultivars recently bred in Japan. J. Appl. Glycosci., 51, 303-313.
2. 3) Takeda, Y., Hizukuri, S., and Juliano, B.O. (1987). Structures of rice amylopectins with low and high affinities for iodine. Carbohydrate Res., 168, 79-88.
3. 4) Aoki, N., Umemoto, T., Hamada, S., Suzuki, K., and Suzuki, Y. (2012). The amylose content and amylopectin structure affect the shape and hardness of rice bread. J. Appl. Glycosci., 59, 75-82.
4. 5) Inouchi, N., Hibiu, H., Li, T., Horibata, T., Fuwa, H., and Itani, T. (2005). Structure and properties of endosperm starches from cultivated rice of Asia and other countries. J. Appl. Glycosci., 52, 239-26.
5. 6) Aoki, N., Umemoto, T., Yoshida, S., Ishii, T., Kamijima, O., Matsukura, U., and Inouchi, N. (2006). Genetic analysis of long chain synthesis in rice amylopectin. Euphytica, 151, 225-234.
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1. Critical examination of the characterization techniques, and the evidence, for the existence of extra‐long amylopectin chains;Comprehensive Reviews in Food Science and Food Safety;2023-07-17
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3. The Effect of the Amylose Contents on the Rheological Properties of Rice Flour Pastes;Nihon Reoroji Gakkaishi;2020-06-15
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