Variation in amylose content in three rice variants predominantly influences the properties of sushi rice
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Variation in amylose content in three rice variants predominantly influences the properties of sushi rice ; volume:18 ; number:6 ; day:9 ; month:5 ; year:2024 ; pages:4545-4557 ; date:6.2024
Journal of food measurement and characterization ; 18, Heft 6 (9.5.2024), 4545-4557, 6.2024
- Creator
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Hebishy, Essam
Buchanan, Dominic
Rice, Julie
Oyeyinka, Samson A.
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s11694-024-02513-x
- URN
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urn:nbn:de:101:1-2409152111376.443880552258
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:29 AM CEST
Data provider
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Hebishy, Essam
- Buchanan, Dominic
- Rice, Julie
- Oyeyinka, Samson A.
- SpringerLink (Online service)