Author:
Sharma Pankaj,Singh Vasudeva,Subramanian Rangaswamy
Subject
Organic Chemistry,Food Science
Reference19 articles.
1. The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice;Radhika Reddy;Carbohydr. Polym.,1993
2. Wet Milling: Starch and Gluten
3. Studies on Idli fermentation: Part I-Some accompanying changes in the batter;Desikachar;J. Sci. Ind. Res.,1960
4. The terminology methodology associated with basic starch phenomena;Atwell;Cereal Foods World,1988
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献