Effects of maltogenic &#945;-amylase on physicochemical properties and edible quality of rice cake.

Fan, Can; Li, Xiaoxiao; Wang, Yanli; Dong, Jingjing; Jin, Zhengyu; Bai, Yuxiang

Effects of maltogenic α-amylase on physicochemical properties and edible quality of rice cake.

Fan, Can; Li, Xiaoxiao; Wang, Yanli; Dong, Jingjing; Jin, Zhengyu; Bai, Yuxiang.

Afiliación

Fan C; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Li X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: xxiaoli@jiangnan.edu.cn.
Wang Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Dong J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Jin Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University,
Bai Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University,

Food Res Int ; 172: 113111, 2023 10.

Article en En | MEDLINE | ID: mdl-37689841

Asunto(s)

Oryza; Amilopectina; Suplementos Dietéticos; Almidón; alfa-Amilasas

Palabras clave

Flavor; Retrogradation; Rice product; Starch; Structure; Texture

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Oryza Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China