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Functional properties of low and high amylose cross-linked rice starches
Foroud Bagheri , Sedigheh Amiri , Mohsen Radi
Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran
Abstract:   (91 Views)
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Keywords: Rice starch, low amylose, high amylose, functional properties
     
Type of Study: Research | Subject: General
Received: 2017/06/29 | Accepted: 2018/09/30
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Nutrition and Food Sciences Research
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