Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract.
- DOI
- 10.1016/j.heliyon.2022.e11605
- Published
- 2022 Nov
- Container
- Heliyon
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.heliyon.2022.e11605,
title = {Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract.},
author = {Takahama U and Ansai T and Hirota S},
year = {2022},
journal = {Heliyon},
doi = {10.1016/j.heliyon.2022.e11605},
url = {https://doi.org/10.1016/j.heliyon.2022.e11605}
}RIS
TY - JOUR TI - Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract. AU - Takahama U AU - Ansai T AU - Hirota S PY - 2022 JO - Heliyon DO - 10.1016/j.heliyon.2022.e11605 UR - https://doi.org/10.1016/j.heliyon.2022.e11605 ER -
APA
U, T., T, A., & S, H. (2022). Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract.. Heliyon. https://doi.org/10.1016/j.heliyon.2022.e11605
Source records
- pubmed · retrieved 2026-09-27T08:15:54.468Z