Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products
Authors:
- Rossaporn JiamjariyatamRJRossaporn Jiamjariyatam
- Varapha KongpensookVKVarapha Kongpensook
- Pasawadee PradipasenaPPPasawadee Pradipasena
- 1 January 2015
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 61, 16-25
Abstract
No abstract availableKeywords
Funding Information
- Chulalongkorn University
- Perkin Elmer (Thailand) Co. Ltd.
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