Effects of annealing on the physicochemical properties and enzymatic susceptibility of rice starches with different amylose contents

标题
Effects of annealing on the physicochemical properties and enzymatic susceptibility of rice starches with different amylose contents
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 123, Issue 3, Pages 711-719
出版商
Elsevier BV
发表日期
2010-05-14
DOI
10.1016/j.foodchem.2010.05.040

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