The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
Syahariza, Z.A., Sar, Seila, Hasjim, Jovin, Tizzotti, Morgan J., Gilbert, Robert G.
Published in Food chemistry (15.01.2013)
Published in Food chemistry (15.01.2013)
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Journal Article
Effect of octenylsuccinic anhydride modification on β-amylolysis of starch
Sweedman, Michael C., Hasjim, Jovin, Tizzotti, Morgan J., Schäfer, Christian, Gilbert, Robert G.
Published in Carbohydrate polymers (14.08.2013)
Published in Carbohydrate polymers (14.08.2013)
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Journal Article
Corrigendum to “The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains” [Food Chem. 136 (2013) 742–749]
Syahariza, Zainul A., Sar, Seila, Warren, Frederick J., Zou, Wei, Hasjim, Jovin, Tizzotti, Morgan J., Gilbert, Robert G.
Published in Food chemistry (15.02.2014)
Published in Food chemistry (15.02.2014)
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Journal Article