A starch molecular basis for aging-induced changes in...

Food Chemistry 2019 / 06 Vol. 284

A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice

Wu, Peng, Li, Changfeng, Bai, Yeming, Yu, Shiyao, Zhang, Xiaoai
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Volume:
284
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.01.065
Date:
June, 2019
File:
PDF, 1.23 MB
2019
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