The effects of ultrasound - assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content.
Kunyanee, Kannika
The effects of ultrasound - assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content. [electronic resource] - Food chemistry Apr 2020 - 126843 p. digital
Publication Type: Journal Article
1873-7072
10.1016/j.foodchem.2020.126843 doi
The effects of ultrasound - assisted recrystallization followed by chilling to produce the lower glycemic index of rice with different amylose content. [electronic resource] - Food chemistry Apr 2020 - 126843 p. digital
Publication Type: Journal Article
1873-7072
10.1016/j.foodchem.2020.126843 doi