Concepedia

Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films

Yue Li, Charles F. Shoemaker, Jianguo Ma, Xueran Shen, Fang Zhong

Food Chemistry · 2008 · 119 citations · 23 references

Concepts

AgricultureBiochemistryFood ScienceCarbohydrate ChemistryFood RheologyRheologyCarbohydrates In FoodsCereal Grain ChemistryFood GelsFood Texture ChemistryPolysaccharide PropertiesStarch ChemistryGrain Amylose ContentMedia Physical PropertiesPhysical PropertiesStarch Gel RheologyStarch Gel ViscoelasticityStarch Physicochemical PropertiesViscosity

References

23