Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice
- 10 September 2003
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 55 (9) , 410-415
- https://doi.org/10.1002/star.200300185
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Effect of Amylose Content on Gelatinization, Retrogradation, and Pasting Properties of Starches from Waxy and Nonwaxy Wheat and Their F1 SeedsCereal Chemistry Journal, 2000
- Developments in the understanding of starch functionalityPublished by Elsevier ,1999
- The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starchesPublished by Elsevier ,1999
- Thermodynamic Properties of Barley Starches with Different Amylose ContentStarch ‐ Stärke, 1998
- Composition, Thermal Behavior, and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and PeasCereal Chemistry Journal, 1998
- Properties of Some Starch BlendsCereal Chemistry Journal, 1997
- Amylose Chain Association Based On Differential Scanning CalorimetryJournal of Food Science, 1993
- The roles of amylose and amylopectin in the gelation and retrogradation of starchCarbohydrate Research, 1985