PubAg

Main content area

MLA

Wu, Peng, et al. "A Starch Molecular Basis for Aging-induced Changes In Pasting and Textural Properties of Waxy Rice." Food chemistry, v. 284, pp. 270-278. doi: 10.1016/j.foodchem.2019.01.065

APA

Wu, P., Li, C., Bai, Y., Yu, S., & Zhang, X. (2019). A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice. Food chemistry, 284, 270-278. doi: 10.1016/j.foodchem.2019.01.065

Chicago

Wu, Peng, Changfeng Li, Yeming Bai, Shiyao Yu, and Xiaoai Zhang. "A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice" Food chemistry 284, 1 (2019): 270-278. doi: 10.1016/j.foodchem.2019.01.065