Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

International Cooperative Testing on the Amylose Content of Milled Rice

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Engineering, Food Analysis, Agricultural Economics +21

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Margrit Martin, Melissa Fitzgerald · Journal of Cereal Science · 2002 · 366 citations

Food Chemistry, Nutrition, Agricultural Economics +3

Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars

Narpinder Singh, Lovedeep Kaur, Navdeep Singh Sodhi et al. · Food Chemistry · 2004 · 306 citations

Grain Science, Milled Rice, Grain Quality +2

Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice

Saiyavit Varavinit, Sujin Shobsngob, Warunee Varanyanond et al. · Starch - Stärke · 2003 · 265 citations

Food Chemistry, Biomanufacturing, Engineering +13

Structures and phase transitions of starch in food systems

Costas G. Βiliaderis · Food technology · 1992 · 245 citations

Food Chemistry, Phase Transitions, Phase Transition Behaviour +7