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Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein

Food ChemistryCooked Non-glutinous RiceEngineeringBiochemistryNatural SciencesBiotechnologyGrain Surface ProteinIncreased StickinessAlternative Protein SourceProtein EngineeringFood ProcessingGrain QualityBiomolecular Engineering