Effects of maltotriose syrup, water content, and pH on the retrogradation of cooked rice in chilled storage
Rika Sumida, Chiharu Inaguma, Kiyoshi Kawai
Topics & Concepts
MaltotrioseFood scienceRetrogradation (starch)ChemistryStarchDifferential scanning calorimetryMaltoseBrowningWater contentAmyloseEngineeringPhysicsGeotechnical engineeringThermodynamicsSucroseFood composition and propertiesProteins in Food SystemsNanocomposite Films for Food Packaging