Relationship between Molecular Structure and Gelling Properties of Rice Starch from Different Production Regions
The chain length distribution, basic physicochemical properties, and gelling properties of rice starches from 10 different regions were analyzed. The results showed that the amylose content was closely related to the pasting, thermal, and textural properties. Furthermore, significant differences wer...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-10-005.pdf |
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