Effect of Enzyme Concentration and Storage Temperature on the Formation of Slowly Digestible Starch from Cooked Debranched Rice Starch

✍ Scribed by Harmeet S. Guraya; Charles James; Elaine T. Champagne

• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 232 KB
• Volume: 53
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/1521-379x(200104)53:3/4<131::aid-star131>3.0.co;2-m