Author:
de Oliveira Maurício,Ferreira Cristiano Dietrich,Lang Gustavo Heinrich,Rombaldi Cesar Valmor
Publisher
Springer International Publishing
Reference69 articles.
1. Abaide ER, Tres MV, Zabot GL, Mazutti MA (2019) Reasons for processing of rice coproducts: reality and expectations. B Bio 120:240–256.
https://doi.org/10.1016/j.biombioe.2018.11.032
2. Amagliani L, O’regan J, al K, O’Mahony JA (2016) Chemistry. Structure. Functionality and applications of rice starch. J Cer Sci 70:291–300.
https://doi.org/10.1016/j.jcs.2016.06.014
3. Amato GW (2005) Elias MC Parboilização do arroz. Editora Ricardo Lenz Ziede, Porto Alegre, p 160
4. Bhat FM, Riar CS (2016) Effect of amylose, particle size & morphology on the functionality of starches of traditional rice cultivars. I J Bio Mac 92:637–644.
https://doi.org/10.1016/j.ijbiomac.2016.07.078
5. Bhattacharya KR, Sowbhagya CM (1971) Water uptake by rice during cooking. C Sci 16:420–424.
http://ir.cftri.com/7243
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献