Structural and functional characteristics of Japonica rice starches with different amylose contents.

MLA

Luo, Xianli, et al. “Structural and Functional Characteristics of Japonica Rice Starches with Different Amylose Contents.” CyTA: Journal of Food, vol. 19, no. 1, Jan. 2021, pp. 532–40. EBSCOhost, https://doi.org/10.1080/19476337.2021.1927194.

APA

Luo, X., Cheng, B., Zhang, W., Shu, Z., Wang, P., & Zeng, X. (2021). Structural and functional characteristics of Japonica rice starches with different amylose contents. CyTA: Journal of Food, 19(1), 532–540. https://doi.org/10.1080/19476337.2021.1927194

Chicago

Luo, Xianli, Bei Cheng, Wei Zhang, Zaixi Shu, Pingping Wang, and Xuefeng Zeng. 2021. “Structural and Functional Characteristics of Japonica Rice Starches with Different Amylose Contents.” CyTA: Journal of Food 19 (1): 532–40. doi:10.1080/19476337.2021.1927194.