Varietal Differences in Properties Among High Amylose Rice Starches
Among three high‐amylose starches differing in gel consistency, the hard gel starch (IR42), corresponding to harder cooked rice, had higher amylograph consistency and setback, higher gel viscosity in 0.2 N KOH and higher alkali viscograph peak than starch with soft (IR32) or medium (IR36) gel consis...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1987
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/166557 |
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