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Rice flour (amylose, low level)

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For Research Use Only | Not For Clinical Use
CATAS2121483
Descriptioncertified Reference Material
Gradecertified Reference Material
Size10G
Storage Conditions−20°C
1

Textural and Physical Properties of Retort Processed Rice Noodles: Influence of Chilling and Partial Substitution of Rice Flour With Pregelatinized High-Amylose Maize Starch

Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa

Food Sci Technol Int. 2018 Sep;24(6):476-486.

PMID: 29600879

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