Effect of rice variety on the physicochemical properties of the modified rice powders and their derived mucoadhesive gels

• المؤلفون الرئيسيون: Siriporn Okonogi, Adchareeya Kaewpinta, Sakornrat Khongkhunthian, Songwut Yotsawimonwat
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84946744271&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/44329

In the present study; the glutinous Niaw Sanpatong (NSP) and Niaw Koko-6 (NKK), and the non-glutinous Jasmine (JM) and Saohai (SH) were chemically modified. The difference of these rice varieties on the physicochemical characteristics of the modified rice powders and the properties of the derived ge...