Work

Effects of degree of milling and lipid removal on starch gelatinization in the brown rice Kernel

Year: 1990

Type: article

Source: Cereal Chemistry

Authors: Elaine T. Champagne, Wayne E. Marshall, Wilton R. Goynes

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2244819312

FWCI:

Cites:

Cited by: 57

Related to: 10