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Microwavable expanded-snack from native rice starch : influence of inulin and amylose content

This study investigated the effects of dry basis amylose content (AC) of 4-28% w/w and inulin content (IC) of 5-25% on the structure and physical properties of microwavable rice starch-based expanded products. It was found that the structure and physical properties of ricebased products is influence...

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书目详细资料
主要作者:	Jiamjariyatam, R.
格式:	Journal Contribution
语言:	English
出版:	2019
主题:	Rice Starch Inulin Carbohydrate content Mixing Heating Scanning microscopy Physical properties Statistical analysis Hardness Moisture content Texture Amylose
在线阅读:	http://agris.upm.edu.my:8080/dspace/handle/0/16024
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