Texture, microstructure and in-vitro starch digestibility of waxy rice cooked with hydrocolloids
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DOI: 10.26656/fr.2017.4(4).026
Abstract: Waxy rice which has been soaked in excessive water was cooked with hydrocolloid solutions, corresponding to hydrocolloid concentrations of 0.3, 0.5 and 0.7 g/100 g rice. Hydrocolloids studied were guar gum (GG), xanthan gum (XG)… read more here.
Keywords: hydrocolloid cooked; rice; control; cooked rice ... See more keywords