- Apparentamylosecontent(AAC),gelconsistency(GC),andgelatinizationtemperature(GT)arerecognizedasthemostimportantdeterminantsofriceeatingandcookingqualities.Thegelatinizationtemperatureincreaseswithelectricfieldstrength....
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- Studyoneffectofpuffingpre-gelatinizationonliquationofmaizenaEffectofexpandingonin-vitroproteindigestibilityandstarchgelatinizationoffeedstuffEffectofdoughgelatinizationonconcentrationofoilininstantnoodleMethodfordeterminationofcerealandstarchgelatini...
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