Tuangporn TukomaneSaiyavit VaravinitMahidol University2018-07-122018-07-122008-06-01Starch/Staerke. Vol.60, No.6 (2008), 292-2971521379X003890562-s2.0-46149095769https://repository.li.mahidol.ac.th/handle/20.500.14594/18727Following 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.Mahidol UniversityAgricultural and Biological SciencesChemistryArticleSCOPUS10.1002/star.200700672