Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating
Fuente:
Wiley Open Access
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| Autores principales: | , , , |
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| Formato: | Artículo Open Access |
| Publicado: |
Wiley
2025
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| Materias: | |
| Acceso en línea: | |
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