Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents.
- DOI
- 10.3390/foods13071035
- Published
- 2024 Mar 28
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods13071035,
title = {Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents.},
author = {Gao Y and Zhang L and Chen W and Zhou W and Deng G and Dai G and Bao J},
year = {2024},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods13071035},
url = {https://doi.org/10.3390/foods13071035}
}RIS
TY - JOUR TI - Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents. AU - Gao Y AU - Zhang L AU - Chen W AU - Zhou W AU - Deng G AU - Dai G AU - Bao J PY - 2024 JO - Foods (Basel, Switzerland) DO - 10.3390/foods13071035 UR - https://doi.org/10.3390/foods13071035 ER -
APA
Y, G., L, Z., W, C., W, Z., G, D., G, D., & J, B. (2024). Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13071035
Source records
- pubmed · retrieved 2026-09-25T20:47:24.855Z