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Effects of limited moisture content and storing temperature on retrogradation of rice starch

Li Ding1, Bin Zhang2, Chin Ping Tan3

  • 1School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.

International Journal of Biological Macromolecules
|July 2, 2019
PubMed

Keywords:
Moisture contentRetrogradationRice starchStoring temperature

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