[Wiley] Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating |
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Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating
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