Determination of apparent amylose content, pasting properties and gel texture of rice starch by near‐infrared spectroscopy
- 8 June 2007
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 87 (11), 2040-2048
- https://doi.org/10.1002/jsfa.2960
Abstract
No abstract availableKeywords
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