Gelatinization of Starches inside Cotyledon Cells Separated from Tutankhamen's Pea
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Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
UNLABELLED Morphological, viscoelastic, hydration, pasting, and thermal properties of starches separated from 10 different rice cultivars were investigated. Upon gelatinization, the G' values of the rice starch pastes ranged from 37.4 to 2057 Pa at 25 °C, and remarkably, the magnitude depended on the starch varieties. The rheological behavior during gelatinization upon heating brought out diffe...
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ژورنال
عنوان ژورنال: Nippon Shokuhin Kagaku Kogaku Kaishi
سال: 2007
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.54.463