Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin

✍ Scribed by M.H. Ong; J.M.V. Blanshard

• Book ID: 115622719
• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 615 KB
• Volume: 21
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.1995.0028