Effect of High Pressure Treatment and Degree of Milling on Gelatinization and Structural Properties of Brown Rice
Crossref DOI link: https://doi.org/10.1007/s11947-016-1770-6
Published Online: 2016-07-09
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhu, S. M.
Hu, F. F.
Ramaswamy, H. S.
Yu, Y.
Yu, L.
Zhang, Q. T.
Funding for this research was provided by:
China Postdoctoral Science Foundation (2015M571880)
License valid from 2016-07-09