Utilization of Hydroxypropylated Waxy Rice and Corn Starches in Korean Waxy Rice Cake to Retard Retrogradation
Author:
Affiliation:
1. School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea.
2. Corresponding author. Phone: 82-2-3290-3435. E-mail: limst@korea.ac.kr
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference32 articles.
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