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This study was conducted to elucidate the inter‐relationships between the classical compression–extension test and the dynamic rheological test to analyze the texture of cooked rice with two different water ratios. The classical compression–extension test evaluated firmness and adhesiveness, after which the modified balance was calculated. Concurrently, a rheological test, tanδ and |G*| were used...
This paper describes how long chains of AP affect the measurement of AM content and also investigates the rheological properties of purified starches from 14 rice cultivars. The AM content of each rice starch was determined by two different methods: the colorimetric iodine method and the Concanavalin A method. A high‐performance size exclusion chromatograph equipped with multi‐angle laser‐light scattering...
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