Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

✍ Scribed by Zhang, Yanjun; Liu, Wei; Liu, Chengmei; Luo, Shunjing; Li, Ti; Liu, Yunfei; Wu, Di; Zuo, Yanna

• Book ID: 121830512
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 811 KB
• Volume: 158
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.02.072