Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions

The objective of this study was to investigate the effects of rice variety, water content, and preparation temperature on the textural properties of gels processed from cooked rice grains via high‐speed shear homogenization. Rice gels were prepared from seven high‐amylose rice varieties. The results...

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Detalles Bibliográficos
Autores principales: Sasaki, Tomoko, Matsuki, Junko, Yoza, Koichi, Sugiyama, Junichi, Maeda, Hideo, Shigemune, Akiko, Tokuyasu, Ken
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392851/
https://www.ncbi.nlm.nih.gov/pubmed/30847150
http://dx.doi.org/10.1002/fsn3.916

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392851/
https://www.ncbi.nlm.nih.gov/pubmed/30847150
http://dx.doi.org/10.1002/fsn3.916

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