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Comparison of the Hydration, Gelatinization and Saccharification Properties of Processing Type Rice for Beverage Development
Comparison of the Hydration, Gelatinization and Saccharification Properties of Processing Type Rice for Beverage Development
2016
Dong-Sun Shin
Ye-Ji Choi
Eun-Yeong Sim
Sea Kwan Oh
Si Ju Kim
Seuk-Ki Lee
Koan-Sik Woo
Hyun-Joo Kim
Hye-Young Park
Keywords:
Processing type
Hydrolysis
Food science
Chemistry
Correction
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