Starch molecular structure: The basis for an improved understanding of cooked rice texture

Published 2018 View Full Article

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Title
Starch molecular structure: The basis for an improved understanding of cooked rice texture
Authors
Keywords
-
Journal
CARBOHYDRATE POLYMERS
Volume 195, Issue -, Pages 9-17
Publisher
Elsevier BV
Online
2018-04-21
DOI
10.1016/j.carbpol.2018.04.065

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