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Impact of binding interaction characteristics on physicochemical, structural, and rheological properties of waxy rice

Zhenni Li1, Li Wang2, Zhengxing Chen3

  • 1School of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.

Food Chemistry
|November 2, 2018
PubMed

Keywords:
Binding interaction characteristicsProteinStarchWaxy rice

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