Starch molecular structures in relation to properties of ratoon rice produced by different ratooning practices
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference37 articles.
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Cited by 3 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
1. Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures;Food Chemistry;2024-12
2. Effect of maturity on the drying characteristics of lotus seed and molecular structure, gelation and digestive properties of its starch;Carbohydrate Polymers;2024-12
3. Dual purpose ratooned rice improves agri-food production with reduced environmental cost;Journal of Cleaner Production;2024-04
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