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Effect of Food Additives on Rheological and Textural Properties of Frozen High Amylose Rice Starch Gels

✍ Scribed by Huaisan, Kannika; Uriyapongson, Juntanee; Rayas-Duarte, Patricia; Alli, Inteaz; Srijesdaruk, Voranuch

Book ID
120828883
Publisher
Taylor and Francis Group
Year
2009
Tongue
English
Weight
850 KB
Volume
12
Category
Article
ISSN
1094-2912

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## Abstract For breeding rice with improved quality, apparent amylose content (AAC), rapid visco analyser (RVA) pasting viscosities and gel texture properties may be routinely measured. As a direct measurement is time‐consuming and expensive, rapid predictive method based on near‐infrared spectrosc