Changes in kernel properties, in situ...

International Journal of Food Science & Technology 2019 / 04

Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking

Pan, Ting, Lin, Lingshang, Zhang, Long, Zhang, Changquan, Liu, Qiaoquan, Wei, Cunxu
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14193
Date:
April, 2019
File:
PDF, 1.72 MB
english, 2019
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