Variation in amylose content in three rice variants predominantly influences the properties of sushi rice

Location
Deutsche Nationalbibliothek Frankfurt am Main
Extent
1 Online-Ressource.
Language
Englisch

Bibliographic citation
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
Hebishy, Essam
Buchanan, Dominic
Rice, Julie
Oyeyinka, Samson A.
Contributor
SpringerLink (Online service)

DOI
10.1007/s11694-024-02513-x
URN
urn:nbn:de:101:1-2409152111376.443880552258
Rights
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
15.08.2025, 7:29 AM CEST

Data provider

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Associated

  • Hebishy, Essam
  • Buchanan, Dominic
  • Rice, Julie
  • Oyeyinka, Samson A.
  • SpringerLink (Online service)

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