Effects of Moisture Content and Retrogradation on Structure and Properties of Indica Rice Flour and Starch Gels

Han Jiang,David Julian Mcclements,Lei Dai,Yang Qin,Na Ji,Liu Xiong,Chao Qiu,Qingjie Sun

FOOD HYDROCOLLOIDS（2024）

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Key words
Indica rice gels,Retrogradation,Moisture content,Cooking properties,Recrystallization,Network structure
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