Toward underlying reasons for rice starches having low viscosity and high amylose: physiochemical and structural characteristics

Title
Toward underlying reasons for rice starches having low viscosity and high amylose: physiochemical and structural characteristics
Authors
Keywords
-
Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 93, Issue 7, Pages 1543-1551
Publisher
Wiley
Online
2012-11-21
DOI
10.1002/jsfa.5987

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