Amylopectin staling of cooked milled rices and properties of amylopectin and amylose
Starches of waxy rices that showed varietal differences in hardness testing of cooked rice after amylopectin staling and high‐amylose content (AC) rices differing in gel consistency (GC) and starch gelatinization temperature (GT) were studied to determine the factors related to varietal differences...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
1997
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/167247 |
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