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4.Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures
作者:Valmor Zieglera ; vamgler@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Cristiano Dietrich Ferreiraa ; cristiano.d.f@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Jorge Tiago Schwanz Goebela ; jorge.goebel@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Shanise Lisie Mello El Halala ; shanisemell@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Gabriela Soster Santettib ; zz_gabriela@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Luiz Carlos Gutkoskib ; gutkoski@upf.br" class="auth_mail" title="E-mail the corresponding author ; Elessandra da Rosa Zavarezea ; elessandrad@yahoo.com.br" class="auth_mail" title="E-mail the corresponding author ; Moacir Cardoso Eliasa ; eliasmc@uol.com.br" class="auth_mail" title="E-mail the corresponding author
刊名:Food Chemistry
出版年:2017
5.Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment
刊名:Food Chemistry
出版年:2017
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