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Effect of chemical composition, granule structure and crystalline form of pigmented rice starches on their functional

Farhan Mohiuddin Bhat1, Charanjit Singh Riar1

  • 1Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.

Food Chemistry
|June 30, 2019
PubMed

Keywords:
Amylose contentGranule morphologyParticle sizePasting propertiesRice starchThermal properties

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