Pasting Properties of Various Waxy Rice Flours: Effect of <i>α</i>-Amylase Activity, Protein, and Amylopectin

<div>Pasting curves of waxy rice flours treated with (a) distilled water or AgNO<sub>3</sub> and (b) distilled water or DTT. VI: Vietnam indica; JI: Jiangxi indica; AJ: Anhui japonica; DJ: Dongbei japonica.</div>

Journal of Food Quality

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Figure 1

Figure 1: Pasting Properties of Various Waxy Rice Flours: Effect of <i>α</i>-Amylase Activity, Protein, and Amylopectin 

Journal of Food Quality

Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin

Figure 1