Cite
HARVARD Citation
Li, H. et al. (2016). Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydrate polymers. pp. 253-263. [Online].
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Li, H. et al. (2016). Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch. Carbohydrate polymers. pp. 253-263. [Online].