Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking.
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DOI: 10.1016/j.ijbiomac.2020.01.008
Abstract: The pasting and rheological properties of waxy rice powder (WRP) with high-temperature baking (140-180 °C) and the fine structure of its starch were investigated. Rapid visco-analysis showed that the viscosity and breakdown value of baked WRP… read more here.
Keywords: temperature; temperature baking; rheology; high temperature ... See more keywords