# Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

> Research article (Brazilian Archives of Biology and Technology, 2016) · cited 36× · AI/ML

**Wikidata**: [openalex:W2535547933](https://www.wikidata.org/wiki/openalex:W2535547933)  
**Source**: https://4ort.xyz/entity/effects-of-leached-amylose-and-amylopectin-in-rice-cooking-liquidon-texture-and-structure-of-cooked-rice