Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology-Reference-Cited by-同舟云学术

Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

Published:2014-09 Issue: Volume:158 Page:255-261
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Yanjun,Liu Wei,Liu Chengmei,Luo Shunjing,Li Ti,Liu Yunfei,Wu Di,Zuo Yanna

Funder

National Natural Science Foundation of China

National Science and Technology Plan Projects

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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