Effect of Embraced Lipid on the Gelatinization of Rice Starch
- 1 January 1980
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 32 (2), 54-58
- https://doi.org/10.1002/star.19800320205
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Neutral Lipids Present in Starch of Uruchi and Mochi RiceStarch ‐ Stärke, 1976
- Determination of Gelatinization Property of Highly Concentrated Starch Suspension by Brabender Plastograph Part 3. Effects of Fatty Acid upon PlastogramsJournal of the Japanese Society of Starch Science, 1972
- Über die Lipide der Weizenstärke. III. Mitt. Die übrigen Lipide der Weizenstärke sowie die Lipide anderer StärkeartenStarch ‐ Stärke, 1967
- Studies on Cereals Part VAgricultural and Biological Chemistry, 1966
- Changes of Characteristics of Starch during Gelatinization in the Presence or Absence of Fatty AcidJournal of Food Science, 1964
- Effects of Surfactants and Fatty Adjuncts on the Swelling and Solubilization of Granular StarchesStarch ‐ Stärke, 1962