Physicochemical and rheological properties of rice flour and starch from Malaysian rice cultivars

Starch consists of amylose and amylopectin polysaccharides that vary in different rice varieties. The development of new rice varieties has presented the need for characterization to determine their applications. This study aims to determine rice flours' physicochemical and rheological properti...

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Main Authors:	Mohd Effendi, Mas Amalia, Ahmad Redza, Maryam Shahwis, Mohsin, Aliah Zannierah, Shukri, Radhiah, Meor Hussin, Anis Shobirin, Berahim, Zulkarami, Sukor, Rashidah
Format:	Article
Language:	en
Published:	Hibiscus Publisher Enterprise 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/121239/1/121239.pdf http://psasir.upm.edu.my/id/eprint/121239/ https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/947
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