Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars.
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DOI: 10.1016/j.ijbiomac.2019.06.196
Abstract: Flour and starch from four Thai pigmented rice cultivars, i.e., Riceberry (RB), Hom Nil (HN), Niaw Dang (ND), and Kum Pleug Khao (KP) were compared for their physicochemical and rheological properties. Amylose content of all… read more here.
Keywords: pigmented rice; rice cultivars; thai pigmented; flour starch ... See more keywords