Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Pingzhen Ge"'
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100743- (2024)
In starch gel foods processing, lactic acid fermentation is an effective strategy to improve the quality of the gel. This study revealed the effects of Lactobacillus plantarum fermentation for rice on the textural and rheological properties of the co
Externí odkaz:
https://doaj.org/article/c7421f80dc9e4a6d9473fb99758d64f6
Publikováno v:
Foods, Vol 12, Iss 6, p 1210 (2023)
In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours. The
Externí odkaz:
https://doaj.org/article/b398a57573e1491b9f09ac0cc63576dd
Publikováno v:
Foods; Mar2023, Vol. 12 Issue 6, p1210, 11p
Publikováno v:
Food Weekly News; 3/30/2023, p112-112, 1p