Improving gel formation of rice starch added with cross‐linked resistant starch prepared from rice starch

Publisher: John Wiley & Sons Inc

E-ISSN: 1521-379x|67|9-10|829-837

ISSN: 0038-9056

Source: STARCH / STAERKE, Vol.67, Iss.9-10, 2015-09, pp. : 829-837

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract