دورية أكاديمية
Variation in amylose content in three rice variants predominantly influences the properties of sushi rice
| العنوان: | Variation in amylose content in three rice variants predominantly influences the properties of sushi rice |
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| المؤلفون: | Hebishy, EssamAff1, IDs1169402402513x_cor1, Buchanan, Dominic, Rice, Julie, Oyeyinka, Samson A.Aff1, Aff3, IDs1169402402513x_cor4 |
| المصدر: | Journal of Food Measurement and Characterization. 18(6):4545-4557 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 21934126 21934134 |
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| DOI: | 10.1007/s11694-024-02513-x |