| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10601912 | Carbohydrate Polymers | 2012 | 6 Pages |
Abstract
⺠Waxy rice flour and cassava starch increased freeze-thaw stability of rice starch gel. ⺠Both reduced syneresis and spongy structure formation in freeze-thaw rice starch gel. ⺠Cassava starch increased the hardness of unfrozen and freeze-thawed rice starch gel. ⺠While waxy rice flour lowered the hardness of the rice starch gel.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Organic Chemistry
Authors
Sanguansri Charoenrein, Nutsuda Preechathammawong,