Changes in kernel morphology and starch properties of high-amylose brown rice during the cooking process

出版年份 2017 全文链接

标题

作者

关键词

High-amylose rice, Brown kernel, Cooking, Kernel morphology, Starch properties

出版物

Volume 66, Issue -, Pages 227-236

出版商

Elsevier BV

发表日期

2016-12-04

DOI

10.1016/j.foodhyd.2016.11.035

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