doi.org/10.1016/j.carbpol.2019.05.031

High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference

..., Robert G. Gilbert
89
Carbohydrate Polymers12.50
Volume: 219, Pages: 251 - 260
Published: May 9, 2019
Paper Fields
Paper Details
Title
High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference
DOI
doi.org/10.1016/j.carbpol.2019.05.031
Published Date
May 9, 2019
Journal
Carbohydrate Polymers
Volume
219
Pages
251 - 260
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