Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings.
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DOI: 10.1016/j.foodchem.2019.01.047
Abstract: In this study, the impacts of pregelatinized starch (PGS) with different conditions (2-8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined. The results indicated PGS favored the… read more here.
Keywords: quality; rice flour; glutinous rice; pregelatinized starch ... See more keywords