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

Food ChemistryEngineeringHealth SciencesBiochemistryBiotechnologyPolysaccharideFood ProcessingStarch GelatinizationAmylose–lipid InteractionsBiophysicsBiomolecular EngineeringX-ray Scattering