Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice

✍ Scribed by Lu, Shin; Cik, Tan-Tiong; Lii, Cheng-yi; Lai, Phoency; Chen, Hua-Han

• Book ID: 123088604
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 738 KB
• Volume: 54
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2013.05.028