Relationship between the physicochemical properties and amylose content of rice starch in rice varieties with the same genetic background

作者：Xu Hui, Shunqian Xu, Yang Jian Xu, Yanjie Jiang, Ting T. Li, Xinxia Zhang, Jie Yang, Li Wang · 发表于：Journal of Cereal Science · 年份：2024 · DOI：10.1016/j.jcs.2024.103932 · 被引用次数：24 · 研究领域：Food composition and properties、Phytase and its Applications、Microbial Metabolites in Food Biotechnology