Physiochemical properties of rice starch for production of vermicelli with premium quality.

Xie, L H; Tang, S Q; Luo, J; Wei, X J; Shao, G N; Jiao, G A; Sheng, Z H; Hu, P S

Xie, L H; Tang, S Q; Luo, J; Wei, X J; Shao, G N; Jiao, G A; Sheng, Z H; Hu, P S.

Affiliation

Xie LH; China National Rice Research Institute, Hangzhou, 310006 People's Republic of China.
Tang SQ; China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou, 310006 People's Republic of China.
Luo J; China National Rice Research Institute, Hangzhou, 310006 People's Republic of China.
Wei XJ; China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou, 310006 People's Republic of China.
Shao GN; China National Rice Research Institute, Hangzhou, 310006 People's Republic of China.
Jiao GA; China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou, 310006 People's Republic of China.
Sheng ZH; China National Rice Research Institute, Hangzhou, 310006 People's Republic of China.
Hu PS; China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou, 310006 People's Republic of China.

J Food Sci Technol ; 54(12): 3928-3935, 2017 Nov.

Article de En | MEDLINE | ID: mdl-29085135

Mots clés

Amylopectin distribution; Amylose content; Gel texture; Sensory evaluation; Thermal properties

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Food Sci Technol Année: 2017 Type de document: Article