Purple rice starch in wheat: Effect on retrogradation dependent on addition amount

In conclusion, the diverse effects of varying PRS proportions on WS alter the texture and characteristics of starch-based foods, underscoring the potential of starch blending for improved applications.PMID:38657931 | DOI:10.1016/j.ijbiomac.2024.131788

Source: International Journal of Biological Macromolecules - April 24, 2024 Category: Biochemistry Authors: Shuqing Cai Qiqi Su Qian Zhou Qingfei Duan Weijuan Huang Wei Huang Xiuping Xie Pei Chen Fengwei Xie Source Type: research