PubAg

Main content area

MLA

Li, Jiangtao, et al. "Comparison of Morphological Changes and In Vitro Starch Digestibility of Rice Cooked by Microwave and Conductive Heating." Die Stärke =, v. 66,.5-6 pp. 549-557. doi: 10.1002/star.201300208

APA

Li, J., Han, W., Xu, J., Xiong, S., & Zhao, S. (2014). Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating. Die Stärke =, 66, 549-557. doi: 10.1002/star.201300208

Chicago

Li, Jiangtao, Wenfang Han, Jindong Xu, Shanbai Xiong, and Siming Zhao. "Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating" Die Stärke = 66, no. 5-6 (2014): 549-557. doi: 10.1002/star.201300208