2014•Food Science and BiotechnologyRequires access

Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology

Jun Woo Lee, Hong Sul Kim, In Young Bae, Kwang Youn Lee, Myung Hwan Kim, Gwi Jung Han, Hyeon Gyu Lee

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Key concepts: Retrogradation (starch), Rice flour, Starch, Food science, Wheat flour, Agronomy, Chemistry, Biology

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Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology — Research Paper | ScholarLens