Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

✍ Scribed by V. Derycke; G.E. Vandeputte; R. Vermeylen; W. De Man; B. Goderis; M.H.J. Koch; J.A. Delcour

• Book ID: 113697682
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 589 KB
• Volume: 42
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2005.05.002