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...
| Autores principales: | , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1981
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166545 |
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