Oh et al., 2014 - Google Patents
Gelatinization properties and molecular structure of waxy rice starches isolated from Korean japonica and indica cultivarsOh et al., 2014
View PDF- Document ID
- 10811386601914493063
- Author
- Oh S
- No J
- Shin M
- Publication year
- Publication venue
- Korean journal of food and cookery science
External Links
Snippet
Gelatinization properties and the molecular structure of Korean waxy rice starchesisolated from two japonica types, Sinseonchal, and Dongjinchal, as well as an indica type, Hangangchal 1 were investigated. Sinseonchal is preferred cultivar for making Korean …
- 229920002472 Starch 0 title abstract description 19
Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C08B30/14—Cold water dispersible or pregelatinised starch
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