Structure of rice starch and its relation to cooked-rice texture
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference40 articles.
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3. The fine structure of amylose: the action of pullulanase as evidence of branching;Banks;Arch. Biochem. Biophys.,1966
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5. Bhattacharya, K. R., & Sowbhagya, C. M. (1979). Pasting behaviour of rice: A new method of viscography. J. Food Sci. 44 797–800 804.
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