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Main starch molecular structures controlling the textural attributes of cooked instant rice

Cheng Li, Enpeng Li, Bo Gong

2022Food Hydrocolloids33 citationsDOI

Topics & Concepts

InstantStarchFood scienceChemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytoestrogen effects and research
Main starch molecular structures controlling the textural attributes of cooked instant rice | Litcius