Effects of Ripening Temperature on Starch Structure and Gelatinization, Pasting, and Cooking Properties in Rice (Oryza sativa)

标题
Effects of Ripening Temperature on Starch Structure and Gelatinization, Pasting, and Cooking Properties in Rice (Oryza sativa)
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 12, Pages 3085-3093
出版商
American Chemical Society (ACS)
发表日期
2015-03-18
DOI
10.1021/jf504870p

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