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...
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Main Authors: | , , , , |
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Format: | Article |
Published: |
2018
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Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/20621 |
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Institution: | Mahidol University |
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