Physicochemical Properties of Starch of Intermediate-Amylose and Waxy Rices Differing in Grain Quality
Starches from two crops of 7 intermediate‐amylose and 7 waxy milled rices differing in eating qualities were characterized. Among the nonwaxy rice starches, those of softer cooked rice had gelatinization temperature of ≥ 70°C, medium to soft gel (110 mg/2 ml) consistency, low alkali viscograph peak...
| Main Authors: | , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1981
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166545 |
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