Open AccessPhysico-chemical Properties of High and Low Amylose Rice Flour
Author(s) -
K. Kemashalini,
B. D. R. Prasantha,
K.A.K.L. Chandrasiri
Publication year - 2018
Publication title -
advances in food science and engineering
Language(s) - English
Resource type - Journals
eISSN - 2520-7105
pISSN - 2520-7091
DOI - 10.22606/afse.2018.24003
Subject(s) - amylose , swelling , starch , absorption of water , food science , chemistry , rice flour , viscosity , materials science , raw material , composite material , organic chemistry
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