Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products

出版年份 2015 全文链接

标题

作者

关键词

Rice starch gel and puffed product, Crystallinity, Physical properties, Sensory attributes

出版物

Volume 61, Issue -, Pages 16-25

出版商

Elsevier BV

发表日期

2014-11-26

DOI

10.1016/j.jcs.2014.10.001

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