论文信息 - Changes in sorghum starch during parboiling - 字舞流文

Changes in sorghum starch during parboiling

The objective was to evaluate the effects of parboiling on starch cristallinity, birefringence, pasting properties, and dispersion in hot water using sorghum cultivars with different endosperm texture and starch composition

L. Rooney | R. Waniska | M. Gomez | C. McDonough | R. Young

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