Vasudeva Singh
Department of Grain Science and Technology,
Central Food Technological Research Institute, Mysore-570013, Karnataka, India
Seiichiro Isobe
National Food Research Institute, Kannondai, 2-1-2, Tsukuba, lbaraki 305-8642, Japan
Hidechika Toyoshima
National Food Research Institute, Kannondai, 2-1-2, Tsukuba, lbaraki 305-8642, Japan
Hiroshi Okadome
National Food Research Institute, Kannondai, 2-1-2, Tsukuba, lbaraki 305-8642, Japan
Ken`ichi Ohtsubo
National Food Research Institute, Kannondai, 2-1-2, Tsukuba, lbaraki 305-8642, Japan
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How to cite this article
Vasudeva Singh, Seiichiro Isobe, Hidechika Toyoshima, Hiroshi Okadome and Ken`ichi Ohtsubo, 2007. Preparation and Properties of High Degree Substituted Acetylated Rice Starches and Preparation of Their Films Part 1. Trends in Applied Sciences Research, 2: 175-187.
URL: https://scialert.net/abstract/?doi=tasr.2007.175.187
URL: https://scialert.net/abstract/?doi=tasr.2007.175.187