The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains-Reference-Cited by-同舟云学术

The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains

Published:2013-01 Issue:2 Volume:136 Page:742-749
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Syahariza Z.A.,Sar Seila,Hasjim Jovin,Tizzotti Morgan J.,Gilbert Robert G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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5. Mechanistic information from analysis of molecular weight distributions of starch;Castro;Biomacromolecules,2005

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