Amylose and Protein Contents of Rice Cultivars as Related to Texture of Rice‐based Fries
- 20 July 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (4) , 701-703
- https://doi.org/10.1111/j.1365-2621.1997.tb15439.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Swelling and solubility behaviour of parboiled rice flourInternational Journal of Food Science & Technology, 1981
- Rice Starch, Varietal Differences in Amylose Content of Rice StarchJournal of Agricultural and Food Chemistry, 1958
- The amylose and the amylopectin contents of rice and their influence on the cooking quality of the cerealProceedings: Plant Sciences, 1952
- Studies on tuber hemicellulosesProceedings of the Indian Academy of Sciences - Section A, 1952