EFFECT OF AMYLOSE AND PROTEIN OXIDATION ON THE THERMAL, RHEOLOGICAL, STRUCTURAL, AND DIGESTIVE PROPERTIES OF WAXY AND COMMON RICE FLOURS AND STARCHES
The effects of oxidation by sodium hypochlorite (0, 0.8, 2, and 5%, NaOCl), the presence of endogenous proteins, and amylose content on waxy and common rice flours (WF, CF) and starches (WS, CS) were investigated in terms of in vitro starch digestibility, morphology and surface properties, and therm...
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| Format: | Others |
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UKnowledge
2013
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| Online Access: | http://uknowledge.uky.edu/animalsci_etds/23 http://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1023&context=animalsci_etds |