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Physicochemical Rheological and Thermal Properties of Njavara Rice (Oryza sativa)Starch

Tipo de material: TextoTextoSeries ; Journal of Agricultural and Food Chemistry, 56(24), p.12105-12113, 2008Trabajos contenidos:
  • Simi, C.K
  • Abraham, T.E
Tema(s): Recursos en línea: Resumen: Njavara rice starch was studied for its morphological, physicochemical, and thermal properties and was found to be different from the native chamba variety of rice. Njavara rice starch has bigger granule and has a high (85 °C)gelatinization temperature and shows high thermal stability. The swelling power, solubility, water absorption capacity, and enthalpy of gelatinization were found to be high compared to the native rice starch. The 6
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Njavara rice starch was studied for its morphological, physicochemical, and thermal properties and was found to be different from the native chamba variety of rice. Njavara rice starch has bigger granule and has a high (85 °C)gelatinization temperature and shows high thermal stability. The swelling power, solubility, water absorption capacity, and enthalpy of gelatinization were found to be high compared to the native rice starch. The 6

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