![](/img/cover-not-exists.png)
Corrigendum to “The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains” [Food Chem. 136 (2013) 742–749]
Syahariza, Zainul A., Sar, Seila, Warren, Frederick J., Zou, Wei, Hasjim, Jovin, Tizzotti, Morgan J., Gilbert, Robert G.Volume:
145
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2013.08.120
Date:
February, 2014
File:
PDF, 194 KB
english, 2014