Concepedia

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Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice

DOI

86

Citations

20

References

2020

Year

Hongyan Li, Shu Yan, Lu Yang, Minghao Xu, Jingyun Ji, Huijia Mao, Yuanjie Song, Jing Wang, Baoguo Sun
Food Chemistry

References

YearCitations

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