Freezing and thawing conditions affect the gel stability of different varieties of rice flour
The freeze-thaw stabilities of three different rice flour gels (amylose rice flour with 28% amylose, Jasmine rice flour with 18% amylose and waxy rice flour with 5% amylose) were studied by first freezing at -18 °C for 22 h and subsequent thawing in a water bath at 30 °C, 60 °C and 90 °C, or by boil...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/20010 |
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| Institution: | Mahidol University |