Improvement of resistant starch content and baking quality of cross-linked soft rice flour
Crossref DOI link: https://doi.org/10.1007/s10068-020-00826-3
Published Online: 2020-11-18
Published Print: 2020-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Chae Eun
No, Junhee
Lee, Kyongae
Shin, Malshick http://orcid.org/0000-0002-4982-0697
Text and Data Mining valid from 2020-11-18
Version of Record valid from 2020-11-18
Article History
Received: 28 April 2020
Revised: 30 August 2020
Accepted: 9 September 2020
First Online: 18 November 2020
Compliance with ethical standards
:
: No potential conflict of interest relevant to this article was reported.