High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility.
高直链淀粉和通日型韩国大米品种：物理特性、烹饪特性和淀粉消化率
期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-022-01075-2
Bresciani Andrea, Vaglia Valentina, Saitta Francesca, Fessas Dimitrios, Casiraghi Maria Cristina, Erba Daniela, Pagani Maria Ambrogina, Lee Ji Yoon, Kang Ju Won, Ko Jong-Min, Bocchi Stefano, Cho Jun Hyeon, Marti Alessandra
