Open AccessStarch and Pasting Characteristics of Various Rice Flour Collected from Markets
Author(s) -
Na-Young Lee
Publication year - 2012
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2012.19.2.257
Subject(s) - amylose , swelling , starch , food science , chemistry , water content , rice flour , mathematics , particle size , materials science , composite material , raw material , geotechnical engineering , engineering , organic chemistry
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