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About this Agricultural and Biological Sciences article
The Molecular Structures of Leached Starch During Rice Cooking Are Controlled by Thermodynamic Effects, Rather Than Kinetic Effects by Li, Hongyan; Wen, Yangyang; Wang, Jing; Sun, Baoguo is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Li, Hongyan; Wen, Yangyang; Wang, Jing; Sun, Baoguo
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0268-005X)
- Published
- 2017
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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