Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour
High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/12/6/1431 |