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Effect of molecular structure on phase transition behavior of rice starch with different amylose contents

Duyun Jeong1, Ju Hun Lee2, Hyun-Jung Chung1

  • 1Division of Food and Nutrition, Chonnam National University, 77, Yongbong-ro, Buk-gu, Gwangju, 61186, Republic of Korea.

Carbohydrate Polymers
|March 6, 2021
PubMed

Keywords:
Amylose contentPhase transitionRice starchStructure

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