very low amounts of amylose in thestarch and by its opaque appearance (Wang and Wang, 2002 acceptability of mochi products. Therefore, AFand AM could be considered as an additive in starch
Kinetic Characteristics During Gelatinization of Waxy Rice Starch Vivian M.-F. Lai and Cheng gelatinization of waxy rice starch (starch-to-water ratio = 1:2, w/w) were examined by modulated
index, swelling power, degree of gelatinization and in vitro digestibility (except the Electrostatic Interactions in the Unfolding of Hyperthermophilic and Mesophilic Rubredoxins Silvia
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