Cao, R.; Zhang, Z.; Wang, X.; Xia, C.; Cheng, Y.; Wang, Z.; Qiu, J.
Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour. Molecules 2024, 29, 5253.
https://doi.org/10.3390/molecules29225253
AMA Style
Cao R, Zhang Z, Wang X, Xia C, Cheng Y, Wang Z, Qiu J.
Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour. Molecules. 2024; 29(22):5253.
https://doi.org/10.3390/molecules29225253
Chicago/Turabian Style
Cao, Ruge, Zixiu Zhang, Xishuang Wang, Chen Xia, Yongqiang Cheng, Zhiwei Wang, and Ju Qiu.
2024. "Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour" Molecules 29, no. 22: 5253.
https://doi.org/10.3390/molecules29225253
APA Style
Cao, R., Zhang, Z., Wang, X., Xia, C., Cheng, Y., Wang, Z., & Qiu, J.
(2024). Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour. Molecules, 29(22), 5253.
https://doi.org/10.3390/molecules29225253
