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The Amylose Content and Amylopectin Structure Affect The Shape and Hardness of Rice Bread
The Amylose Content and Amylopectin Structure Affect The Shape and Hardness of Rice Bread
2012
Noriaki Aoki
Takayuki Umemoto
Shigeki Hamada
Keitaro Suzuki
Yasuhiro Suzuki
Keywords:
Amylopectin
Starch
Amylose
Chemistry
Biochemistry
rice bread
Food science
Biology
Correction
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