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Cooking and Processing Properties of Newly Developed Rice Cultivars. Part 3. Properties and Gel Characteristics of Flour and Starch Obtained from Newly Developed Rice Cultivars.:Cooking and Processing Properties of Newly Developed Rice Cultivars (Part 3)

節子高橋, 昌絵海老原, 圭二貝沼

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Key concepts: Cultivar, Starch, Food processing, Rice flour, Food science, Agronomy, Cooking methods, Biology

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Cooking and Processing Properties of Newly Developed Rice Cultivars. Part 3. Properties and Gel Characteristics of Flour and Starch Obtained from Newly Developed Rice Cultivars.:Cooking and Processing Properties of Newly Developed Rice Cultivars (Part 3) — Research Paper | ScholarLens