Kenichi Houjyo, Junichi Sugiyama, Nippon Shokuhin Kagaku Kogaku Kaishi, 64(9), 483-489 (2017)
Feature of physical property on rice gel and its application
https://www.jstage.jst.go.jp/article/nskkk/64/9/64_483/_article/-char/ja/
Emulsified rice gel from rice gel and oil can be expected to be used in the development of various products such as meat products, iced confections, dressings.
Rice gel is an intermediate material obtained by high-speed shearing of high amylose gelatinized rice.
