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January 1, 1972Agricultural and Biological Chemistry

Correlation Analysis between Eating Quality, Rheological Property and Amylose Content of Starch

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HKHumio KurasawaUniversity of Niigata PrefectureYKYoshiaki KanautiNiigata UniversityKTKoji TAKEINiigata University

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Cite This Study

Kurasawa et al. (1972) studied this question.

synapsesocial.com/papers/6a85b5bf95de83b44dd5a262https://doi.org/10.1271/bbb1961.36.1809
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  1. 1Studies on the Cereal Starches Part V1966 · 4 citations