Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion
Version of Record online: 14 NOV 2011
Copyright © 2011 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 7, pages 1389–1394, May 2012
How to Cite
Lai, P., Shiau, C.-J. and Wang, C.-C. (2012), Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion. J. Sci. Food Agric., 92: 1389–1394. doi: 10.1002/jsfa.4712
- Issue online: 4 APR 2012
- Version of Record online: 14 NOV 2011
- Manuscript Accepted: 15 SEP 2011
- Manuscript Revised: 13 SEP 2011
- Manuscript Received: 22 MAY 2011
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