Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology.

No abstract is available for this paper.

• Publication year

  2014

• Venue

  Food Chemistry

• Publication date

  2014-09-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Materials Science

• Identifiers
  DOI 10.1016/j.foodchem.2014.02.072PMID 24731339
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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