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Molecular structures of rice starch to investigate the differences in the processing quality of rice flours
The molecular structures of non-waxy rice starches purified from three Korean rice cultivars, Dongjin1, Hopyeong, and Ilmi, were investigated to determine the main reasons why it is difficult to make manju with Dongjin1 flour compared to other rice flours with similar processing qualities. The molec...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Singapore
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6085235/ https://ncbi.nlm.nih.gov/pubmed/30263829 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0330-4 |
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