Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, Fayetteville, AR 72704.
2. Corresponding author. E-mail: yjwang@uark.edu. Phone: 479-575-3871. Fax: 479-575-6936.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference26 articles.
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