Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes

出版年份 2019 全文链接

标题

作者

关键词

Cooked rice, Starch branching enzyme, In situ gelatinization, Pasting properties, Rheological properties, Textural properties

出版物

Volume 137, Issue -, Pages 187-196

出版商

Elsevier BV

发表日期

2019-06-28

DOI

10.1016/j.ijbiomac.2019.06.210

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