Physicochemical properties of rice grain and starch from lines differing in amylose content and gelatinization temperature
- 1 May 1972
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 20 (3) , 714-718
- https://doi.org/10.1021/jf60181a020
Abstract
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