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Relationships between physicochemical, morphological, thermal, rheological properties of rice starches

Author:
Singh, N., Kaur, L., Sandhu, K.S., Kaur, J., Nishinari, K.
Source:
Food hydrocolloids 2006 v.20 no.4 pp. 532-542
ISSN:
0268-005X
Subject:
rice starch, starch granules, shape, rheological properties, thermal properties, cultivars, amylose, food composition, particle size, gelatinization, enthalpy, temperature, phase transition, viscosity, swelling (materials), pasting properties, transmittance, storage time
Agid:
2901132