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Details for article 152 of 165 found articles
| Title: |
The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku |
| Author: |
Tian, Yu Li, Jiaxin Nie, Mengzi Wang, Lili Liu, Liya Wang, Fengzhong Tong, Li-Tao |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 27 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 152 of 165 found articles
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