Retrogradation of Waxy Rice Starch Gel in the Vicinity of the Glass Transition Temperature
The retrogradation rate of waxy rice starch gel was investigated during storage at temperatures in the vicinity of the glass transition temperature of a maximally concentrated system (), as it was hypothesized that such temperatures might cause different effects on retrogradation. The value of full...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/549192 |
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