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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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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | 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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