Research on Physicochemical Properties and Molecular Structure of Black Rice Flour Mixed with Different Starches
In order to improve the gel properties of black rice, mung bean starch, potato starch and corn starch were mixed with black rice flour. The pasting properties and texture properties of compounded system, and the molecular structure characteristics of the complex system were tested, and further analy...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230215?st=article_issue |