Structures of Four Waxy Rice Starches in Relation to Thermal, Pasting, and Textural Properties
- 28 February 2002
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 79 (2) , 252-256
- https://doi.org/10.1094/cchem.2002.79.2.252
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Relationship Between Physicochemical Properties of Starches and White Salted Noodle Quality in Japanese Wheat FloursCereal Chemistry Journal, 2001
- Relationships between chain length distribution of amylopectin and gelatinization properties within the same botanical origin for sweet potato and buckwheatCarbohydrate Polymers, 1998
- Effects of Granular Structures on the Pasting Behaviors of StarchesCereal Chemistry Journal, 1997
- Amylopectin Staling of Cooked Milled Rices and Properties of Amylopectin and AmyloseCereal Chemistry Journal, 1997
- Correlations Between the Fine Structure, Physicochemical Properties, and Retrogradation of Amylopectins from Taiwan Rice VarietiesCereal Chemistry Journal, 1997
- Changes induced by shear and gel formation in the viscoelastic behaviour of potato, wheat and maize starch dispersionsCarbohydrate Polymers, 1991
- Shear induced changes in the viscoelastic behaviour of heat treated potato starch dispersionsCarbohydrate Polymers, 1990
- Varietal Differences in Physicochemical Properties of Waxy Rice StarchStarch ‐ Stärke, 1987
- Phase transitions of the starch–water systemBiopolymers, 1979
- Gel and Molecular Properties of Waxy Rice StarchStarch ‐ Stärke, 1975