The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics

  • Mingyo Ha
  • , Hyo Young Jeong
  • , Seung Taik Lim*
  • , Hyun Jung Chung
    • *Corresponding author for this work

    Research output: Contribution to journal › Article › peer-review

    25 Citations (Scopus)

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    Keyphrases

    Food Science