Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology

Yanjun Zhang, Wei Liu, Chengmei Liu, Shunjing Luo, Ti Li, Yunfei Liu, Di Wu, Yanna Zuo (2014) Retrogradation behaviour of high-amylose rice starch prepared by improved extrusion cooking technology Food Chem (IF: 9.8) 158 255-61

Links

http://www.ncbi.nlm.nih.gov/pubmed/24731339
http://dx.doi.org/10.1016/j.foodchem.2014.02.072

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