The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents
Lixu Pan, Fei Chen, Yong Yang, Qianfeng Li, Xiaolei Fan, Dongsheng Zhao, Qiaoquan Liu, Changquan Zhang
Topics & Concepts
AmyloseAmylopectinStarchEndospermFood scienceDifferential scanning calorimetryResistant starchChemistryBiochemistryThermodynamicsPhysicsFood composition and propertiesCassava research and cyanideMicrobial Metabolites in Food Biotechnology