On the roles of protein and starch in the aging of non-waxy rice flour

• 15 May 2000
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 69  (3) , 229-236
• https://doi.org/10.1016/s0308-8146(99)00271-x

Abstract

Keywords

• VISCOSITY
• THERMAL PROPERTIES
• DIFFERENTIAL SCANNING CALORIMETRY
• GELATINIZATION
• RETROGRADATION
• ORYZENIN