Kalita, Dipsikha <br/><br/>
Influence of germination conditions on malting potential of low and normal amylose paddy and changes in enzymatic activity and physico chemical properties.  [electronic resource] 

 -  Food chemistry  Apr 2017 
 - 67-75 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.09.193  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amylopectin--chemistry<br/>Amylose--chemistry<br/>Carbohydrates<br/>Germination--physiology<br/>Oryza--chemistry<br/>Temperature<br/>Viscosity<br/>alpha-Amylases--metabolism