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November 22, 2018Advances in Food Science and EngineeringOpen Access

Physico-chemical Properties of High and Low Amylose Rice Flour

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Authors

KKK. KemashaliniBPB. D. R. PrasanthaKCK. A. K. L. Chandrasiri

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Kemashalini et al. (2018) studied this question.

synapsesocial.com/papers/6aa2293f1c302ea162b2b0e3https://doi.org/10.22606/afse.2018.24003
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