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Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches
corn starch tapioca starch sugars gelatinisation
2014/3/7
The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry ...
Multiple Evaluation of Cooked Rice Retrogradation in Early Stage of Storage
cooked rice early stage retrogradation instrumental methods sensory test
2008/4/20
Early stage (within 24 h storage) retrogradation of cooked rice stored at 4°C or 15°C were evaluated by instrumental methods, that is, differential scanning calorimetry (DSC), whiteness, hardness and ...
