The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku
The study investigated the effects of paste viscosity for glutinous rice flour (GRF), based on differences in amylopectin structure, on the physicochemical properties of GRF and the quality of Daifuku. Ten GRF from two types (Indica variety: IGRF and Japonica variety: JGRF) were selected and the res...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-04-01
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| Col·lecció: | Food Chemistry: X |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2590157525002706 |
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