Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

2005 ◽  
Vol 42 (3) ◽  
pp. 334-343 ◽  
Author(s):  
V. Derycke ◽  
G.E. Vandeputte ◽  
R. Vermeylen ◽  
W. De Man ◽  
B. Goderis ◽  
...  
1997 ◽  
Vol 30 (25) ◽  
pp. 7862-7865 ◽  
Author(s):  
Antonio Marigo ◽  
Carla Marega ◽  
Roberto Zannetti ◽  
Giuseppe Ajroldi ◽  
Anna Staccione

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