Physiochemical properties of rice starch for production of vermicelli with premium quality
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DOI: 10.1007/s13197-017-2852-9
Abstract: Rice vermicelli is a main food consumed in China and Southeast Asia. Quality of rice vermicelli varies with rice cultivars. Parameters including amylose content, amylopectin distribution, thermal and pasting characteristics, gel texture and starch granules… read more here.
Keywords: quality; vermicelli; properties rice; physiochemical properties ... See more keywords