Open AccessPasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin
Author(s) -
Yuehui Wang,
Kuijie Sun,
Kai Zheng,
Wenchang Zhu,
Wenping Ding,
Qingyun Lyv,
Lei Chen,
Guozhen Wang,
Kun Zhuang,
Xi Chen
Publication year - 2022
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1155/2022/1636819
Subject(s) - amylopectin , starch , amylase , chemistry , food science , japonica , japonica rice , crystallinity , rice protein , amylose , botany , enzyme , biochemistry , biology , crystallography
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