Your browser doesn't support javascript.
loading
Molecular structure and linear-non linear rheology relation of rice starch during milky, dough, and mature stages.
Ranathunga, Ashoka; Suwannaporn, Prisana; Kiatponglarp, Worawikunya; Wansuksri, Rungtiva; Sagis, Leonard M C.
Afiliação
  • Ranathunga A; Department of Food Science & Technology, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
  • Suwannaporn P; Department of Food Science & Technology, Kasetsart University, Chatuchak, Bangkok 10900, Thailand. Electronic address: prisana.s@ku.ac.th.
  • Kiatponglarp W; Synchrotron Light Research Institute, Muang District, Nakhon Ratchasima 30000, Thailand.
  • Wansuksri R; Cassava and Starch Technology Research Team, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani 12120, Thailand.
  • Sagis LMC; Physics and Physical Chemistry of Food, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
Carbohydr Polym ; 312: 120812, 2023 Jul 15.
Article em En | MEDLINE | ID: mdl-37059541
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Amilose Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Amilose Idioma: En Ano de publicação: 2023 Tipo de documento: Article