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    Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin

    Pasting Properties of Various Waxy Rice Flours: Effect of α-Amylase Activity, Protein, and Amylopectin by Yuehui Wang, Kuijie Sun, Kai Zheng, Wenchang Zhu, Wenping Ding, Qingyun Lyv, Lei Chen, Guozhen Wang, Kun Zhuang, Xi Chen

    Published 2022-01-01
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