Nakamura, S.; Katsura, J.; Suda, A.; Maruyama, Y.; Ohtsubo, K.
Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water. Foods 2024, 13, 2094.
https://doi.org/10.3390/foods13132094
AMA Style
Nakamura S, Katsura J, Suda A, Maruyama Y, Ohtsubo K.
Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water. Foods. 2024; 13(13):2094.
https://doi.org/10.3390/foods13132094
Chicago/Turabian Style
Nakamura, Sumiko, Junji Katsura, Akira Suda, Yasuhiro Maruyama, and Ken’ichi Ohtsubo.
2024. "Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water" Foods 13, no. 13: 2094.
https://doi.org/10.3390/foods13132094
APA Style
Nakamura, S., Katsura, J., Suda, A., Maruyama, Y., & Ohtsubo, K.
(2024). Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water. Foods, 13(13), 2094.
https://doi.org/10.3390/foods13132094