Cite
HARVARD Citation
Li, H. et al. (2016). The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food chemistry. pp. 702-711. [Online].
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Li, H. et al. (2016). The importance of amylose and amylopectin fine structure for textural properties of cooked rice grains. Food chemistry. pp. 702-711. [Online].