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The Role of Amylose in Gel Forming of Rice Flour

In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours. The strength and elasticity of the associated gels were...

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Detalles Bibliográficos
Autores principales:	Tian, Jinmu, Qin, Likang, Zeng, Xuefeng, Ge, Pingzhen, Fan, Jin, Zhu, Yong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047920/ https://www.ncbi.nlm.nih.gov/pubmed/36981139 http://dx.doi.org/10.3390/foods12061210

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