Relationship between structure and functional properties of normal rice starches with different amylose contents

标题
Relationship between structure and functional properties of normal rice starches with different amylose contents
作者
关键词
Rice, Starch, Structure, Gelatinization, Hydrolysis, In vitro, digestion
出版物
CARBOHYDRATE POLYMERS
Volume 125, Issue -, Pages 35-44
出版商
Elsevier BV
发表日期
2015-03-07
DOI
10.1016/j.carbpol.2015.02.067

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