Viscoelastic Changes of Rice Starch Suspensions During Gelatinization

By S. Hsu, S. Lu, C. Huang. 2000

169 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9f0bb3d04c3da0e21baca25ac470c36f2835538e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. P. Suwannaporn
2. S. Cham

In Nutrition and Dietetics

1. P. Suwannaporn
2. S. Cham

Citations in the corpus

• Effect of hydrothermal treatment of rice flour on various rice noodles quality. (2010, background): “Hsu et al. (2000) reported that the initial increase inG0 was caused by starch granules swelling progressively and becoming closely packed in the suspension.”