2015•Food Science and BiotechnologyRequires access

Retrogradation behavior of rice flour/starch gel using response surface methodology

Eunjung Lee, Seung-Taik Lim, Hyun‐Jung Chung

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Key concepts: Retrogradation (starch), Starch, Food science, Response surface methodology, Moisture, Rice flour, Water content, Differential scanning calorimetry

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