Cite
HARVARD Citation
Li, H. et al. (2019). Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein. Carbohydrate polymers. pp. 197-203. [Online].
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Li, H. et al. (2019). Molecular causes for the increased stickiness of cooked non-glutinous rice by enzymatic hydrolysis of the grain surface protein. Carbohydrate polymers. pp. 197-203. [Online].