Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating

Published 2011 View Full Article

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Title
Comparison of the crystalline properties and structural changes of starches from high-amylose transgenic rice and its wild type during heating
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 128, Issue 3, Pages 645-652
Publisher
Elsevier BV
Online
2011-04-16
DOI
10.1016/j.foodchem.2011.03.080

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