How starch structure and physicochemical properties dictate the porridge quality of diverse japonica rice varieties
- DOI
- 10.1016/j.fochx.2026.104334
- Published
- 2026-08
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104334,
title = {How starch structure and physicochemical properties dictate the porridge quality of diverse japonica rice varieties},
author = {Sixuan Li and Qingchen Luo and Yongjie Mi and Zhuojia Lv and Feng Liang and Wenhui Zhang and Min Zhang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104334},
url = {https://doi.org/10.1016/j.fochx.2026.104334}
}RIS
TY - JOUR TI - How starch structure and physicochemical properties dictate the porridge quality of diverse japonica rice varieties AU - Sixuan Li AU - Qingchen Luo AU - Yongjie Mi AU - Zhuojia Lv AU - Feng Liang AU - Wenhui Zhang AU - Min Zhang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104334 UR - https://doi.org/10.1016/j.fochx.2026.104334 ER -
APA
Li, S., Luo, Q., Mi, Y., Lv, Z., Liang, F., Zhang, W., & Zhang, M. (2026). How starch structure and physicochemical properties dictate the porridge quality of diverse japonica rice varieties. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104334
Source records
- crossref · retrieved 2026-09-26T12:04:23.293Z