Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch

Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch

The pasting properties of rice starch can be improved by blending it with native or modified starch. This research investigated the pasting profiles and gel properties of rice flour (RF) blended at different concentrations with tapioca starch (TS), lowand highdegrees of crosslinked starch (LCL and H...

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Bibliographic Details
Main Authors: Wongkhueng Kanyapat, Thumthanaruk Benjawan, Wandee Yuree, Lamsal Buddhi, Rungsardthong Vilai
Format: Article
Language:English
Published: EDP Sciences 2025-01-01
Series:E3S Web of Conferences
Online Access:https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/10/e3sconf_ri2c2025_02002.pdf
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