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Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content
PaperCitations, authors & open-access status
Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content is a paper indexed in ScholarIQ from OpenAlex. ScholarIQ records 25 citations, 2022 year and gold oa status.
25
Citations
2022
Year
gold
OA Status