Amylose Content of Rice and Quality of Fermented Cake-Reference-Cited by-同舟云学术

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Amylose Content of Rice and Quality of Fermented Cake

Published:1975 Issue:6 Volume:27 Page:196-198
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Perdon A. A.,Juliano B. O.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference8 articles.

1. : Rice: Its Nutritive Value and Culinary Uses, 3rd. ed. Manlapaz Publ. Co., Manila 1965, 46.

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