Effects of honey types and heating treatment on the textural, thermal, microstructural and chemical properties of glutinous rice flour gels.
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DOI: 10.1111/jtxs.12544
Abstract: Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase… read more here.
Keywords: rice flour; glutinous rice; grf gel; honey ... See more keywords