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Food Chemistry, Engineering, Biochemistry +13

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Food Chemistry, Physicochemical Properties—a Review, Biomanufacturing +8

Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents

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Food Chemistry, Biochemistry, Different Amylose Contents +7

Biochemical and Genetic Analysis of the Effects of<i>Amylose-Extender</i> Mutation in Rice Endosperm

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Plant Genetics, Genetics, Molecular Biology +18

The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains

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Food Chemistry, Cooked Rice Grains, Amylopectin Fine Structure +5