Starch: Physicochemical and Functional Aspects

By A. Eliasson, M. Gudmundsson. 2006

252 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1df482971e563cf0d143914cd9b398d099ae9254

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1. A. Thipayarat
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Citations in the corpus

• Textural and morphological changes of Jasmine rice under various elevated cooking conditions (2006, background): “Eliasson and Gudmundsson (1996) suggested that the increase of cooked rice stickiness was a function of cooking temperature and derived from the leaking of amylose from the starch granule during gelatinization.”