Sökning: "Amylose-Amylopectin ratio"
Hittade 2 uppsatser innehållade orden Amylose-Amylopectin ratio.
1. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. LÄS MER
2. Establishment and evaluation of a Barley starch isolation method with focus on representability
Magister-uppsats, SLU/Dept. of Food ScienceSammanfattning : The high viscosity of barley material makes starch isolation problematical using regular methods established for cereals. An adjusted starch isolation method has been set up for barley, based on fractionation and purification. LÄS MER