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Publikováno v:
Journal of Nutritional Science and Vitaminology. 65:S163-S165
Rice starch is gradually used as a food ingredient. The characteristics of native starch are limited for using in some products. Therefore, microwave heating which is a non-chemically method was used for modify rice starch in this study. Changing of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b423b85b79bef542593c5c9854a2a26
https://doi.org/10.3177/jnsv.65.s163
https://doi.org/10.3177/jnsv.65.s163
