Retrogradation inhibition and intragranular distribution in cooked rice by addition of α-glucosidase (AG) and branching enzyme (BE).

MLA

Ohmoto, Chie, et al. “Retrogradation Inhibition and Intragranular Distribution in Cooked Rice by Addition of α-Glucosidase (AG) and Branching Enzyme (BE).” Food Chemistry, vol. 456, Oct. 2024, p. 140049. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140049.

APA

Ohmoto, C., Taguchi, T., Onishi, M., Yamaguchi, H., Sekita, M., Hashimoto, T., Hirata, Y., Katsuno, N., & Nishizu, T. (2024). Retrogradation inhibition and intragranular distribution in cooked rice by addition of α-glucosidase (AG) and branching enzyme (BE). Food Chemistry, 456, 140049. https://doi.org/10.1016/j.foodchem.2024.140049

Chicago

Ohmoto, Chie, Takumi Taguchi, Misa Onishi, Hideyuki Yamaguchi, Misa Sekita, Takuya Hashimoto, Yoshinobu Hirata, Nakako Katsuno, and Takahisa Nishizu. 2024. “Retrogradation Inhibition and Intragranular Distribution in Cooked Rice by Addition of α-Glucosidase (AG) and Branching Enzyme (BE).” Food Chemistry 456 (October): 140049. doi:10.1016/j.foodchem.2024.140049.