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ON THE AMYLOGRAMS of SOME KINDS of RICE
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    Abstract:

    In this paper, the gelatioization properties of different species of waxy and nonwaxy rice are studied under specified conditions by using Brabender Amylograph. It is found that the peak viscosity of waxy rice is much lower than that of nonwaxy rice. Thei

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Zhong Liyu, Yu Xiaolin, Hong Dan et al. ON THE AMYLOGRAMS of SOME KINDS of RICE[J]. Journal of Food Science and Biotechnology,1988,7(2).

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