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Physiochemical properties of rice starch for production of vermicelli with premium quality.
Xie, L H; Tang, S Q; Luo, J; Wei, X J; Shao, G N; Jiao, G A; Sheng, Z H; Hu, P S.
Afiliación
  • Xie LH; China National Rice Research Institute, Hangzhou, 310006 People's Republic of China.
  • Tang SQ; China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou, 310006 People's Republic of China.
  • Luo J; China National Rice Research Institute, Hangzhou, 310006 People's Republic of China.
  • Wei XJ; China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou, 310006 People's Republic of China.
  • Shao GN; China National Rice Research Institute, Hangzhou, 310006 People's Republic of China.
  • Jiao GA; China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou, 310006 People's Republic of China.
  • Sheng ZH; China National Rice Research Institute, Hangzhou, 310006 People's Republic of China.
  • Hu PS; China National Center for Rice Improvement/State Key Laboratory of Rice Biology, Hangzhou, 310006 People's Republic of China.
J Food Sci Technol ; 54(12): 3928-3935, 2017 Nov.
Article en En | MEDLINE | ID: mdl-29085135
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2017 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2017 Tipo del documento: Article