Zhao, Y.; Dai, X.; Mackon, E.; Ma, Y.; Liu, P.
Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour. Agronomy 2022, 12, 1431.
https://doi.org/10.3390/agronomy12061431
AMA Style
Zhao Y, Dai X, Mackon E, Ma Y, Liu P.
Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour. Agronomy. 2022; 12(6):1431.
https://doi.org/10.3390/agronomy12061431
Chicago/Turabian Style
Zhao, Yitong, Xianggui Dai, Enerand Mackon, Yafei Ma, and Piqing Liu.
2022. "Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour" Agronomy 12, no. 6: 1431.
https://doi.org/10.3390/agronomy12061431
APA Style
Zhao, Y., Dai, X., Mackon, E., Ma, Y., & Liu, P.
(2022). Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour. Agronomy, 12(6), 1431.
https://doi.org/10.3390/agronomy12061431