Thermal and rheological characteristics of mutant rice starches with widespread variation of amylose content and amylopectin structure

出版年份 2017 全文链接

标题

作者

关键词

Rheology, Starch, Mutant rice, Amylopectin structure, X-ray, Differential scanning calorimetry

出版物

Volume 62, Issue -, Pages 83-93

出版商

Elsevier BV

发表日期

2016-07-21

DOI

10.1016/j.foodhyd.2016.06.022

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