The Amylose Content and Amylopectin Structure Affect The Shape and Hardness of Rice Bread
Aoki, Noriaki, Umemoto, Takayuki, Hamada, Shigeki, Suzuki, Keitaro, Suzuki, YasuhiroVolume:
59
Year:
2012
Journal:
Journal of Applied Glycoscience
DOI:
10.5458/jag.jag.jag-2011_013
File:
PDF, 3.02 MB
2012