Effect of structure evolution of starch in rice on the...

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Food Chemistry 2020 / 9

Effect of structure evolution of starch in rice on the textural formation of cooked rice

Zhu, Ling, Zhang, Hui, Wu, Gangcheng, Qi, Xiguang, Wang, Li, Qian, Haifeng
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128205
Date:
September, 2020
File:
PDF, 7.80 MB
2020
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