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Lamellar structure changes in rice starch during α-amylas... | ResearchHub
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Lamellar structure changes in rice starch during α-amylase hydrolysis: Effect of starch granule surface and channel proteins
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Authors
Xiaoning Liu
6 more
Xiaoning Liu
•
Zekun Xu
4 more
•
Harold Corke
Published
October 1, 2024
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Journal
Food Bioscience
Topics
Physics
Materials Science
Chemistry
Engineering
Optics
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DOI
10.1016/j.fbio.2024.104502
