Publication: Classification of rice starch amylose content from rheological changes of starch paste after cold REcrystallization
| dc.contributor.author | Tuangporn Tukomane | en_US |
| dc.contributor.author | Saiyavit Varavinit | en_US |
| dc.contributor.other | Mahidol University | en_US |
| dc.date.accessioned | 2018-07-12T02:14:32Z | |
| dc.date.available | 2018-07-12T02:14:32Z | |
| dc.date.issued | 2008-06-01 | en_US |
| dc.description.abstract | Following storage at 4°C for 24 h (recrystallization) rice starch pastes with low and medium amylose content exhibited a lower increase in consistency index, shear stress and Casson plastic viscosities than pastes with high amylose content. On the other hand, high amylose rice starch showed a higher degree of retrogradation than rice starch of lower amylose content. © 2008 WILEY-VCH Verlag GmbH & Co. KGaA. | en_US |
| dc.identifier.citation | Starch/Staerke. Vol.60, No.6 (2008), 292-297 | en_US |
| dc.identifier.doi | 10.1002/star.200700672 | en_US |
| dc.identifier.issn | 1521379X | en_US |
| dc.identifier.issn | 00389056 | en_US |
| dc.identifier.other | 2-s2.0-46149095769 | en_US |
| dc.identifier.uri | https://repository.li.mahidol.ac.th/handle/20.500.14594/18727 | |
| dc.rights | Mahidol University | en_US |
| dc.rights.holder | SCOPUS | en_US |
| dc.source.uri | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=46149095769&origin=inward | en_US |
| dc.subject | Agricultural and Biological Sciences | en_US |
| dc.subject | Chemistry | en_US |
| dc.title | Classification of rice starch amylose content from rheological changes of starch paste after cold REcrystallization | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| mu.datasource.scopus | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=46149095769&origin=inward | en_US |