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Effect of Storage Time and Temperature on Digestibility, Thermal, and Rheological Properties of Retrograded Rice

Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time and temperature are crucial factors that influence and govern the degree of retrogradation and in turn, affe...

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Detalles Bibliográficos
Autores principales:	Chakraborty, Ishita, Govindaraju, Indira, Kunnel, Steffi, Managuli, Vishwanath, Mazumder, Nirmal
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957499/ https://www.ncbi.nlm.nih.gov/pubmed/36826312 http://dx.doi.org/10.3390/gels9020142

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