Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour
Huang Zhang, Fengfeng Wu, Dan Xu, Xueming Xu
Topics & Concepts
StarchRheologyAmylaseChemistryAlpha-amylaseFood scienceViscosityScanning electron microscopeHydrolysisRice flourChemical engineeringNuclear chemistryMaterials scienceOrganic chemistryEnzymeComposite materialRaw materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsEnzyme Production and Characterization