Article citationsMore>>

Gibiński, M., Kowalski, S., Sady, M., Krawontka, J., Tomasik, P. and Sikora, M. (2006) Thickening of Sweet and Sour Sauces with Various Polysaccharide Combinations. Journal of Food Engineering, 75, 407-414.
http://dx.doi.org/10.1016/j.jfoodeng.2005.04.054

has been cited by the following article:

• TITLE: Morphological and Rheological Properties of Starches Separated from Cultivars of Rice (Oryza sativa L.) from North East India

  AUTHORS: Nikhil K. Chrungoo, Ayam Gangarani Devi

  KEYWORDS: Rice, Starch, Apparent Amylose Content, Rheology

  JOURNAL NAME: American Journal of Plant Sciences, Vol.6 No.12, August 25, 2015

  ABSTRACT: Starch granules isolated from different accessions of rice from North East India showed a typical polygonal morphology with size ranging from 3.4 ± 0.8 μm to 6.4 ± 1.2 μm. The apparent amylose content (AAC) of the granules varied from 1.9% to 28.33%. Our results identify starch from IC-583088 as “waxy” and IC-583085, IC-583038, DPRR-168 as “very low” amylo-. The coefficient of resistance to flow (n) for starch pastes from the varieties of rice studied in the present investigation recorded a value of