Gel and Molecular Properties of Nonwaxy Rice Starch
A study of the factors that determine the gel consistency values of nonwaxy milled rice and rice starch showed that these values (in mm) were correlated negatively with the corresponding gel viscosities as measured with a Wells‐Brookfield viscometer. In 6 IRRI rice varieties and an intermediate amyl...
| 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/10568/166541 |
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