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...
| Main Authors: | , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1975
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166540 |
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