Leaching of Amylose and Amylopectin during Cooking of Rice...

Journal of Applied Glycoscience 2004 Vol. 51; Iss. 4

Leaching of Amylose and Amylopectin during Cooking of Rice Grains and Their Effect on Adhesiveness of Cooked Rice

Hanashiro, Isao, Ohta, Kensuke, Takeda, Chieno, Mizukami, Hiroyuki, Takeda, Yasuhito
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Volume:
51
Year:
2004
Language:
english
Journal:
Journal of Applied Glycoscience
DOI:
10.5458/jag.51.349
File:
PDF, 563 KB
english, 2004
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