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Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

Effects of sucrose fatty acid esters (SEs) with hydrophilic-lipophilic balance (HLB) values of 5 (S-570), 9 (S-970), and 15 (S-1570) on the pasting and rheological properties of waxy rice flour (WRF) were investigated. Rapid Visco Analyzer (RVA) showed that addition of SEs affected the pasting prope...

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Bibliografski detalji
Izdano u:Food Sci Biotechnol
Glavni autori: Fang, Sheng, Zuo, Xiao-Bo, Xu, Hua-Neng, Meng, Yue-Cheng, Liu, Yan-Mei
Format: Artigo
Jezik:Inglês
Izdano: The Korean Society of Food Science and Technology 2016
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049155/
https://ncbi.nlm.nih.gov/pubmed/30263329
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0125-4
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