Effects of cooling rate on retrograded nucleation of different rice starch-aromatic molecule complexes

Rongrong Ma1, Yaoqi Tian1, Long Chen1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.

Food Chemistry
|May 26, 2019
PubMed

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