Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents

Yan Gao, Lin Zhang, Weiwei Chen, Weiyong Zhou, Guofu Deng, Gaoxing Dai, Jinsong Bao

Open source

DOI: 10.3390/foods13071035
Published: 2024-03-28
Container: Foods
Publisher: MDPI AG
Open access: unknown

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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 = {Yan Gao and Lin Zhang and Weiwei Chen and Weiyong Zhou and Guofu Deng and Gaoxing Dai and Jinsong Bao},
  year = {2024},
  journal = {Foods},
  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  - Yan Gao
AU  - Lin Zhang
AU  - Weiwei Chen
AU  - Weiyong Zhou
AU  - Guofu Deng
AU  - Gaoxing Dai
AU  - Jinsong Bao
PY  - 2024
JO  - Foods
DO  - 10.3390/foods13071035
UR  - https://doi.org/10.3390/foods13071035
ER  -

APA

Gao, Y., Zhang, L., Chen, W., Zhou, W., Deng, G., Dai, G., & Bao, J. (2024). Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents. Foods. https://doi.org/10.3390/foods13071035

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crossref · retrieved 2026-11-10T13:23:19.782Z