Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water

ABSTRACT:

SUBMITTER: Nakamura S 

PROVIDER: S-EPMC11241250 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature