Understanding the Influences of Rice Starch Fine Structure and Protein Content on Cooked Rice Texture-Reference-Cited by-同舟云学术

Understanding the Influences of Rice Starch Fine Structure and Protein Content on Cooked Rice Texture

Published:2021-11-26 Issue: Volume: Page:2100253
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Li Changfeng¹²,Ji Yi¹²,Li Enpeng¹²

Affiliation:

1. Key Laboratory of Plant Functional Genomics of the Ministry of Education/ Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture Yangzhou University Yangzhou 225009 China

2. Co‐Innovation Center for Modern Production Technology of Grain Crops Yangzhou University Yangzhou 225009 China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100253

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