Gel and Molecular Properties of Waxy Rice Starch
The differences in the physicochemical properties of starch (amylopectin) from waxy rices from the Philippines, Japan, and Thailand differing in processed rice quality were investigated. Samples of waxy rice starch showed final birefringence end‐point temperature (BEPT) between 58 and 78°C. None of...
| Autores principales: | , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1975
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166540 |
Ejemplares similares: Gel and Molecular Properties of Waxy Rice Starch
- Gel and Molecular Properties of Nonwaxy Rice Starch
- Varietal Differences in Physicochemical Properties of Waxy Rice Starch
- Physicochemical Properties of Starch of Intermediate-Amylose and Waxy Rices Differing in Grain Quality
- Structure and Properties of Waxy-Rice (IR29) Starch During Development of the Grain
- Evaluation of the effects of the waxy starch mutation and environment on yield and starch functional properties of cassava
- Waxy Gene Factor and Residual Protein of Rice Starch Granules