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Feng Y, Huang Y, Cai Z, Liao S, Ahmad S, Huang X, Li J, Qi X, Wu Y, Wu Z, et al. Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice. Foods. 2025; 14(24):4353. https://doi.org/10.3390/foods14244353

Feng, Yizhang, Yandong Huang, Zhongquan Cai, Shuolei Liao, Shahzad Ahmad, Xiaokun Huang, Jiangchuan Li, Xiaochen Qi, Yuning Wu, Zhenzhou Wu, and et al. 2025. "Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice" Foods 14, no. 24: 4353. https://doi.org/10.3390/foods14244353

Feng, Y., Huang, Y., Cai, Z., Liao, S., Ahmad, S., Huang, X., Li, J., Qi, X., Wu, Y., Wu, Z., Liu, P., & Qiu, Y. (2025). Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice. Foods, 14(24), 4353. https://doi.org/10.3390/foods14244353