The Physiochemical Characteristics of Amylopectin and Their Relationships to Pasting Properties of Rice Flour in Different Varieties

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Scientia Agricultura Sinica ›› 2006, Vol. 39 ›› Issue (06) : 1122-1129. DOI: 10.3864/j.issn.0578-1752.at-2005-5617
TILLAGE & CULTIVATION·PHYSIOLOGY & ECOLOGY

The Physiochemical Characteristics of Amylopectin and Their Relationships to Pasting Properties of Rice Flour in Different Varieties

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2006, 39(06): 1122-1129 https://doi.org/10.3864/j.issn.0578-1752.at-2005-5617

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