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Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol
Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed lower initial hardening compared with the control...
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| 出版年: | Foods |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7759983/ https://ncbi.nlm.nih.gov/pubmed/33255817 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121737 |
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