Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process-Reference-Cited by-同舟云学术

Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process

Published:2023-10 Issue: Volume:19 Page:100816
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Shah Alia,Wang Yunchun,Tao Han,Zhang Wencheng,Cao Shuqing

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference45 articles.

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