Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics

DOI Web Site Web Site 1 Citations

Journal

Journal of Cereal Science

Journal of Cereal Science 76 157-164, 2017-07

Elsevier BV

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CRID

1361418521432315520
DOI

10.1016/j.jcs.2017.06.008
ISSN

07335210
Web Site

https://api.elsevier.com/content/article/PII:S0733521017301340?httpAccept=text/xml

https://api.elsevier.com/content/article/PII:S0733521017301340?httpAccept=text/plain
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