Cite
HARVARD Citation
Tsuiki, K. et al. (2016). Alterations of starch structure lead to increased resistant starch of steamed rice: Identification of high resistant starch rice lines. Journal of cereal science. pp. 88-92. [Online].
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Tsuiki, K. et al. (2016). Alterations of starch structure lead to increased resistant starch of steamed rice: Identification of high resistant starch rice lines. Journal of cereal science. pp. 88-92. [Online].