The Role of Amylose in Gel Forming of Rice Flour
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DOI: 10.3390/foods12061210
Abstract: In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of… read more here.
Keywords: forming rice; gel forming; role amylose; amylose gel ... See more keywords