Forming rice starch gels by adding retrograded and cross-linked resistant starch prepared from rice starch
Crossref DOI link: https://doi.org/10.1007/s10068-015-0108-x
Published Online: 2015-06-30
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Jeongeun
Zhang, Chen
Shin, Malshick
Text and Data Mining valid from 2015-06-01