Chen, R.; Tang, Q.; Chang, S.; Conti, B.; Li, X.
Effect of Resistant Dextrin on the Functional, Thermal and Structural Properties of Cooked Chinese Rice. Gels 2026, 12, 516.
https://doi.org/10.3390/gels12060516
AMA Style
Chen R, Tang Q, Chang S, Conti B, Li X.
Effect of Resistant Dextrin on the Functional, Thermal and Structural Properties of Cooked Chinese Rice. Gels. 2026; 12(6):516.
https://doi.org/10.3390/gels12060516
Chicago/Turabian Style
Chen, Ruijun, Qiuling Tang, Shiyu Chang, Barbara Conti, and Xingjun Li.
2026. "Effect of Resistant Dextrin on the Functional, Thermal and Structural Properties of Cooked Chinese Rice" Gels 12, no. 6: 516.
https://doi.org/10.3390/gels12060516
APA Style
Chen, R., Tang, Q., Chang, S., Conti, B., & Li, X.
(2026). Effect of Resistant Dextrin on the Functional, Thermal and Structural Properties of Cooked Chinese Rice. Gels, 12(6), 516.
https://doi.org/10.3390/gels12060516