Retrogradation of Rice Starch for Improved Canning Stability. | Zendy

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Retrogradation of Rice Starch for Improved Canning Stability.

Author(s) -

Jane Loustaunau

Publication year - 2022

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31390/gradschool_disstheses.2880

Subject(s) - retrogradation (starch) , starch , food science , biology , amylose

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