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April 1, 2003Journal of Food Science

Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino Acids

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Authors

XLXinnian LiangBeihang UniversityJKJoan M. KingLouisiana State University Agricultural Center

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Liang et al. (2003) studied this question.

synapsesocial.com/papers/6a00623b4716aad0cc85abb2https://doi.org/10.1111/j.1365-2621.2003.tb08251.x
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