Publication | Open Access

Effect of amylose:amylopectin ratio and rice bran addition on starch films properties

Food ChemistryEngineeringBiochemistryRice Bran AdditionStarch Films PropertiesBiochemical EngineeringBiotechnologyAmylopectin RatioPolysaccharideGrain QualityFood TechnologyBiomolecular EngineeringHealth Sciences