Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films

Published 2008 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 109, Issue 3, Pages 616-623

Publisher

Elsevier BV

Online

2008-03-11

DOI

10.1016/j.foodchem.2008.01.023

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FOOD CHEMISTRY

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