Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products

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Title
Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products
Authors
Keywords
Rice starch gel and puffed product, Crystallinity, Physical properties, Sensory attributes
Journal
JOURNAL OF CEREAL SCIENCE
Volume 61, Issue -, Pages 16-25
Publisher
Elsevier BV
Online
2014-11-26
DOI
10.1016/j.jcs.2014.10.001

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