The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

标题
The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains
作者
关键词
Rice, Hardness, Stickiness, Size exclusion chromatography, Amylose, Amylopectin, Sensory properties
出版物
FOOD CHEMISTRY
Volume 196, Issue -, Pages 702-711
出版商
Elsevier BV
发表日期
2015-10-05
DOI
10.1016/j.foodchem.2015.09.112

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