Correlation Analysis between Eating Quality, Rheological Property and Amylose Content of Starch
- 1 January 1972
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 36 (10) , 1809-1813
- https://doi.org/10.1271/bbb1961.36.1809
Abstract
No abstract availableThis publication has 0 references indexed in Scilit: