Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of thai rice
Presently, rice cultivars are categorized according to amylose content into three groups: low, medium and high amylose content cultivars. The correlation of amylose content with gelatinization properties, retrogradation, and pasting properties of eleven cultivars of Thai rice were investigated. Rice...
Saved in:
Main Authors: | Saiyavit Varavinit, Sujin Shobsngob, Warunee Varanyanond, Pavinee Chinachoti, Onanong Naivikul |
---|---|
Other Authors: | Mahidol University |
Format: | Article |
Published: |
2018
|
Subjects: | |
Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/20621 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Mahidol University |
Similar Items
-
Freezing and thawing conditions affect the gel stability of different varieties of rice flour
by: Saiyavit Varavinit, et al.
Published: (2018) -
Preparation, pasting properties and freeze-thaw stability of dual modified crosslink-phosphorylated rice starch
by: Pawinee Deetae, et al.
Published: (2018) -
Comparative properties of cakes prepared from rice flour and wheat flour
by: Saiyavit Varavinit, et al.
Published: (2018) -
Classification of rice starch amylose content from rheological changes of starch paste after cold REcrystallization
by: Tuangporn Tukomane, et al.
Published: (2018) -
Zeta potential (ζ) analysis for the determination of protein content in rice flour
by: Rungtiwa Wongsagonsup, et al.
Published: (2018)