Effect of structure evolution of starch in rice on the textural formation of cooked rice

Ling Zhu1, Hui Zhang1, Gangcheng Wu1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.

Food Chemistry
|October 23, 2020
PubMed

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