Structures of Four Waxy Rice Starches in Relation to Thermal, Pasting, and Textural Properties
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, Fayetteville, AR 72704.
2. Corresponding author. Phone: 501-575-3871. Fax: 501-575-6936. E-mail: yjwang@uark.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference30 articles.
1. Methods for the study of starch retrogradation
2. Phase transitions of the starch-water system
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