Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees

Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starc...

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Detalles Bibliográficos
Autores principales: Jiang, Jiani, Li, Jiangtao, Han, Wenfang, Yang, Qiqi, Liu, Qiongxiang, Xiao, Huaxi, Lin, Qinlu, Fang, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654302/
https://www.ncbi.nlm.nih.gov/pubmed/36359926
http://dx.doi.org/10.3390/foods11213314

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654302/
https://www.ncbi.nlm.nih.gov/pubmed/36359926
http://dx.doi.org/10.3390/foods11213314

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