Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films-Reference-Cited by-同舟云学术

Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films

Published:2008-08 Issue:3 Volume:109 Page:616-623
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Yue,Shoemaker Charles F.,Ma Jianguo,Shen Xueran,Zhong Fang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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