Impact of Emulsifiers Addition on the Retrogradation of Rice Gels during Low-Temperature Storage
Rice and its products are widely consumed in Asian countries; however, starch retrogradation decreases the quality and shortens the shelf-life of rice foods particularly at low temperature. In this study sucrose ester (SE), glycerol monostearate (GMS), and sodium stearoyl lactylate (SSL) were added...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/4247132 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|