[Elsevier] Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content

fatimah22 Post time 2022-12-2 01:34:52 | Show all posts |Read mode
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journal£ºLWT

Authors£ºJiyoung Park; Sea-Kwan Oh; Hyun-Jung Chung; Dong Sun Shin; Induck Choi; Hyun-Jin Park

Published date£º2022-9-

DOI£º10.1016/j.lwt.2022.113801

Article link£ºhttp://dx.doi.org/10.1016/j.lwt.2022.113801

Article Source£ºElsevier BV¡£


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Georgee Post time 2022-12-2 01:34:53 | Show all posts
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