Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol

Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed lower initial hardening compared with the control...

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Detalles Bibliográficos
Autores principales: Oh, Seon-Min, Choi, Hee-Don, Choi, Hyun-Wook, Baik, Moo-Yeol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7759983/
https://www.ncbi.nlm.nih.gov/pubmed/33255817
http://dx.doi.org/10.3390/foods9121737

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7759983/
https://www.ncbi.nlm.nih.gov/pubmed/33255817
http://dx.doi.org/10.3390/foods9121737

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