Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking Properties
Lisle, A. J., Martin, M., Fitzgerald, M. A.Volume:
77
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/cchem.2000.77.5.627
Date:
September, 2000
File:
PDF, 430 KB
english, 2000