Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

出版年份 2019 全文链接

标题

作者

关键词

Stickiness, Non-glutinous, Protease, Chain-length distribution, Molecular size

出版物

Volume 216, Issue -, Pages 197-203

出版商

Elsevier BV

发表日期

2019-04-08

DOI

10.1016/j.carbpol.2019.04.031

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