Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopy
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201100200/fullpdf
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4. Determination of apparent amylose content, pasting properties and gel texture of rice starch by near-infrared spectroscopy;Bao;J. Sci. Food Agric.,2007
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