北印度亚喜马拉雅地区红米淀粉的功能、糊化、流变、结晶和热性能：与印度香米的比较研究

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DOI:10.1016/j.bcdf.2025.100515
作者：Rakshita Bhardwaj, Charanjiv Singh Saini
文献类型：期刊论文
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Elsevier

Abstract：Starch was extracted from both the red rice variety Chhohartu and basmati rice, which was compared based on their physicochemical, functional, pasting, rheological, crystalline, and thermal

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