Heat-moisture-treated rice starches with different amylose and moisture contents as stabilizers for nonfat yogurt
Inae Lee, Taiyoung Kang
Topics & Concepts
AmyloseFood scienceStarchMoistureChemistryStabilizer (aeronautics)Granule (geology)Water contentModified starchMaterials scienceOrganic chemistryComposite materialMechanical engineeringEngineeringGeotechnical engineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems