Modification of Rice Starch Properties by Addition of Amino Acids at Various pH Levels
Amino acids were previously found to modify starch functionalities and potentially increase starch utilization. The effect of amino acids at different pH levels on the pasting properties, thermal characteristics, and resistant starch (RS) formation of rice starch was investigated. Prior to the analy...
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| Format: | Others |
| Language: | en |
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LSU
2009
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| Online Access: | http://etd.lsu.edu/docs/available/etd-07022009-174343/ |