Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
2. Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
Funder
Earmarked Fund for China Agriculture Research System
Nanchang University
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13764
Reference40 articles.
1. Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches
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3. Effect of high pressure processing on the baking aptitude of corn starch and rice flour
4. Starch in rubbery and glassy states by FTIR spectroscopy
5. Effect of High-Pressure Homogenization on the Structure of Cassava Starch
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