Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process

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Title
Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process
Authors
Keywords
High-amylose rice, Brown kernel, Cooking, Kernel morphology, Starch properties
Journal
FOOD HYDROCOLLOIDS
Volume 66, Issue -, Pages 227-236
Publisher
Elsevier BV
Online
2016-12-04
DOI
10.1016/j.foodhyd.2016.11.035

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