Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin
- 1 May 1995
- journal article
- other
- Published by Elsevier in Journal of Cereal Science
- Vol. 21 (3) , 251-260
- https://doi.org/10.1006/jcrs.1995.0028
Abstract
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