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Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees.
Jiang, Jiani; Li, Jiangtao; Han, Wenfang; Yang, Qiqi; Liu, Qiongxiang; Xiao, Huaxi; Lin, Qinlu; Fang, Yong.
Afiliación
  • Jiang J; National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.
  • Li J; National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.
  • Han W; National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.
  • Yang Q; National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.
  • Liu Q; National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.
  • Xiao H; National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.
  • Lin Q; National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China.
  • Fang Y; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
Foods ; 11(21)2022 Oct 22.
Article en En | MEDLINE | ID: mdl-36359926
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza