Amylopectin Staling of Cooked Milled Rices and Properties of Amylopectin and Amylose
- 15 March 1997
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 74 (2) , 163-167
- https://doi.org/10.1094/cchem.1997.74.2.163
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- The Resistant Starch, Undigestible Energy and Undigestible Protein Contents of Raw and Cooked Milled RiceJournal of Cereal Science, 1993
- Thermal and mechanical properties of concentrated rice starch gels of varying compositionFood Chemistry, 1993
- Comparison of Thermal and Viscoelastic Properties of Four Waxy Starches and the Effect of Added SurfactantStarch ‐ Stärke, 1992
- Varietal Differences in Properties Among High Amylose Rice StarchesStarch ‐ Stärke, 1987
- Polymodal distribution of the chain lengths of amylopectins, and its significanceCarbohydrate Research, 1986
- Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starchJournal of Agricultural and Food Chemistry, 1986
- Characterization of Endosperm Starch from High-amylose Mutants of Rice (Oryza sativa L.)Starch ‐ Stärke, 1986
- The roles of amylose and amylopectin in the gelation and retrogradation of starchCarbohydrate Research, 1985
- Starch Lipids and Their Effect on Rice Starch PropertiesStarch ‐ Stärke, 1980
- Properties of waxy and isogenic nonwaxy rices differing in starch gelatinization temperatureJournal of Agricultural and Food Chemistry, 1969