Open AccessPhysico-chemical Properties of High and Low Amylose Rice Flour
Author(s) -
K. Kemashalini,
B. D. Rohitha 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 , food science , rice flour , chemistry , starch , organic chemistry , raw material