Studies on Expanded Rice. Physicochemical Basis of Varietal -Differences
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb05041.x/fullpdf
Reference11 articles.
1. AMYLOSE CONTENT AND PUFFED VOLUME OF PARBOILED RICE
2. Importance of insoluble amylose as a determinant of rice quality
3. Quality Profiles of Rice: A Tentative Scheme for Classification
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